Thursday, October 1, 2015

Triple Bean and Vegetable Soup with Pork

The cold weather is here which means it's time for lots and lots of soup. This Triple Bean and Vegetable Soup with Pork is the first soup I've made this season and it was the perfect way to bring in Autumn! It's good to have a few good soup recipes on-hand for the cooler months and I thought this one is perfect for just that. This soup is easy to make, inexpensive and most-importantly it's seriously delicious. Whether it's to beat the cold weather or a need for some soul-warming - this soup should do the trick!

I'm also a huge fan of the simple ingredients needed for this recipe: kidney beans, black beans, white beans, carrots, celery, green beans, garlic, onion, ham shank and chicken broth. So much fresh goodness!

Triple Bean and Vegetable Soup with Pork
64oz chicken broth
1 ham shank {I use between 1.75 and 2 pounds}
2 tablespoons olive oil
3 celery stalks, diced
3 carrots, peeled and diced
4 garlic cloves, minced
½ medium onion, diced
6oz fresh green beans, diced
1 teaspoon ground black pepper
15 oz can black beans, drained and rinsed
15 oz can kidney beans, drained and rinsed
15 oz can white beans, drained and rinsed
½ teaspoon italian seasoning
1 In stock pot, add chicken broth and ham shank. Bring to boil, reduce heat to medium and cook for 45 minutes. {I use this time to prepare the vegetables}
2 In large skillet, over medium-high heat, heat olive oil. Add vegetables and saute until tender, about 10-15 minutes.
3 Remove ham shank from chicken broth, set aside. Add vegetable mix to broth and bring to boil, reduce heat to simmer.
4 Remove ham from the shank, making sure to remove skin, and dice.
5 Add diced ham, beans and italian seasoning into the soup. Return to simmer and cook for 15 minutes. {longer is fine!}
6 Let cool off before serving. Enjoy!


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