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.

Triple Pork and Navy Bean Soup

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 pepper, to taste

1. Place beans in large saucepan, add water to cover and let sit overnight. Drain beans and set aside.
2. Saute ham and bacon in an 8-quart stockpot until fat begins to render. Add pork cubes, cook and stir until browned.
3. Add onion, carrots, celery and garlic. Cook and stir 5 to 10 minutes.
4. Add mustard, bay leaf, 1 tablespoon basil, 1 1/2 teaspoons thyme and 1 1/2 teaspoons chives.
5. 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.
6. Add remaining basil, thyme, chives, salt and pepper.

Serves 12.

Recipe provided courtesy of Pork, The Other White Meat.