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Categories:
white beans yellow onion celery garlic olive oil chops bay leaves thyme cayenne pepper chicken broth Better
Viewed: 105 - Published at: 9 years agoIngredients
- 4 cans (15 Oz. Each) Great Northern White Beans
- 1 whole Large Yellow Onion, Chopped
- 1/2 cups Celery, Minced
- 1/4 cups Carrots, Minced
- 2 whole Large Garlic Cloves, Minced
- 4 Tablespoons Olive Oil
- 3/4 pounds Smoked Pork Chops, Minced
- 2 whole Bay Leaves
- 1/2 teaspoons Dried Thyme Leaves (or 1 Tablespoon Fresh)
- 1/2 teaspoons Cayenne Pepper
- 10 cups Strong Chicken Broth
- 2 Tablespoons Better Than Bouillon, Chicken Flavor
Method
- Rinse and drain beans. Puree 2 cans in a food processor or with a hand-held blender. Reserve the other 2 cans of whole beans.
- Saute all vegetables in olive oil, adding garlic last. Add pork to vegetables and saute until hot and fragrant. Add bay leaves, thyme, cayenne pepper, and freshly ground black pepper, if desired. Saute for a few more minutes.
- Add chicken stock and Better Than Bouillon (not bouillon cubes, as they're too salty-Better Than Bouillon is wonderful). Stir, then add the pureed white beans. Blend well.
- Add the whole beans and bring to a boil, stirring frequently. Lower to a bare simmer and cook for about an hour to blend flavors.
- Soup can be made 2 days in advance. It works well in a crock pot and freezes beautifully.
