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
1 tablespoon dried thyme, divided
1 tablespoon chopped fresh chives, divided
8 to 12 cups chicken stock
Salt and pepper, to taste
Place beans in large saucepan,
add water to cover and let sit overnight. Drain beans and set
aside.
Saute 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.
