Pork & 15 Bean Soup

Ainesosat

• 1 cube instant beef bouillon
• 1/2 tsp ground cumin
• 1 3/4 cups Italian style stewed tomatoes
• 2/3 cup organic sweet white corn
• 4 oz match sticks carrots
• 1/2 tl sea salt
• 4 cups organic free range chicken broth
• 8 cups 15 bean soup
• 1 3/4 cups peas
• 16 oz pork sirloin roast
• 1/2 tl ground pepper
• 2 kynttä garlic
• 6 unssi onion
• 1 bay leaf
• 3 unssi jalapeno peppers

Ohjeet

1. Soak beans in water overnight refreshing the water two or three times.
2. Cut pork into bite sized pieces (about 1/2" square)
3. Slice jalapenos lengthwise into quarters, remove the seeds and dice. Coarsely chop onion. Finely chop stewed tomatoes. Peel and chop garlic cloves.
4. Place all ingredients in a large slow-cooker and thoroughly mix. Place lid on slow-cooker and set cooking time for 8 hours.
5. At the 7th hour, using an immersion blender (stick blender) finely blend approximately 20% of the ingredients. This will add a thickening effect to the soup.
6. Soup is ready to serve after 8 hours, but waiting until the next day to allow all of the flavors to meld together is recommended.
7. Serve with bread or crackers. Enjoy!