White Bean Pork Roast Soup |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 810 |
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Using left over pork roast instead of ham adds extra flavor to this soup and is a healthier alternative. Try adding two different kinds of potatoes too! Ingredients:
2 tablespoons canola oil |
4 cloves of garlic cut in large pieces |
1 small-medium white onion chopped |
6 strips of nitrate free bacon cut into strips |
2 14.5 oz. cans of stewed tomatoes |
1 1/2 cups white beans |
6-8 oz. leftover pork roast cut up in big chunks |
( leftover drippings with fat skimmed is great flavor for adding to broth) |
7 celery stocks chopped |
2 cups chopped carrots |
3 ruby gold potatoes cubed |
2 white potatoes cubed |
1 bay leaf |
1 tablespoon dried parsely |
1/4 teaspoon black pepper |
kosher salt to taste |
water |
Directions:
1. Heat oil in large stock pot, add bacon cut into strips, garlic, and onion. Saute until onion becomes soft.
2. Add canned tomatoes then fill pot with water (about 6-8 cups, now is when I add pork roast dripping if I keep them).
3. Add 1 1/2 cups white beans, celery, pepper, parsely, bay leaf, left over roast, and some salt. Cover and allow to cook for about 4 hours.
4. Finally add cubed potatoes and carrots. Re-cover and continue cook for 40-60 minutes more then serve with warm sour dough toast.
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