Since I’ve been procrastinating on sewing up my baby cable sweater I thought I’d post a recipe for this soup instead of a craft.
Tonight we’re having Northern Bean Soup:
Rinse 2 cups white beans and let sit overnight (I use northern beans but navy beans are the same thing)
Drain & rinse, cover with water and simmer 45 minutes until almost tender. (I don’t bother)
Add to a “larger” crock-pot:
-7 cups water
-smoked pork hock (I can’t find them so I cut a smoked pork shoulder in half and use that)
– one 28oz can diced tomatoes.
-1 finely diced onion
-2 tbsp brown sugar
-3 tbsp lemon juice
-1 tsp chilli powder
-1 tsp pepper
-the recipe calls for salt but I’ve never added it because the pork is salty enough so I’d taste the soup before adding any. (2 tsp)
Mix and cook at low for 6-10 hours. Remove pork, cut up and debone and return to soup.
The pot I made yesterday afternoon I cooked all day and then overnight. My crock-pot has a warm feature so it’s still been cooking somewhat in the pot today and is fine. One of those soups that can take a long simmer. I also took the fat off of the pork before adding it to the crock-pot and skimmed the soup for any excess fat when it was done cooking. If the broth is too rich just add a little extra liquid.