Triple Pork and Navy Bean Soup
This is 'the' hearty soup to rally the troops for an afternoon of leaf raking. Plan ahead and soak the beans overnight; then simmer to tenderness with bacon, ham and pork loin adding flavor. Serve with hearty bread.
2 pounds boneless pork loin, cut into 3/4-inch cubes
1 pound dried navy beans
1/2 cup diced ham
5 strips bacon, diced
1 large onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
5 garlic cloves, crushed
1/4 cup Dijon-style mustard
1 bay leaf
2 tablespoons dried basil leaves - divided use
1 tablespoon dried thyme, divided
1 tablespoon chopped fresh chives - divided use
8 to 12 cups chicken stock
Salt and ground black pepper to taste
- Place beans in large saucepan, add water to cover and let sit overnight. Drain beans and set aside.
- Sauté ham and bacon in an 8-quart stockpot until fat begins to render. Add pork cubes, cook and stir until browned.
- Add onion, carrots, celery and garlic. Cook and stir 5 to 10 minutes.
- Add mustard, bay leaf, 1 tablespoon basil, 1 1/2 teaspoons thyme and 1 1/2 teaspoons chives.
- Add drained beans and chicken broth. Bring to a boil, lower heat and simmer, covered, 1 1/2 to 2 hours, until beans are tender.
- Add remaining basil, thyme, chives, salt and pepper.
Makes 12 servings.
Recipe provided courtesy of National Pork Board.