Bean and Pork Soup
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Yield: Serves 6
A stick-to-the-ribs soup for cold-weather appetites. Use beef stock instead of water for a richer broth.Ingredients:
2 cups dry navy beans2 quarts cold water (less if beans aren’t drained)
1 pound spareribs, broken into separate rib sections
3 onions, peeled and sliced
2 carrots, peeled and sliced
Salt and pepper to taste
Instructions:
Soak beans overnight in cold water. (Drain or not, as you prefer.)Combine beans, water, ribs, onions, and carrots in soup kettle. Bring to a boil, reduce heat, and simmer, partially covered, 1 hour or until beans are tender. Remove ribs, cut off bits of meat that remain, and return meat to kettle. Season with salt and pepper. Heat thoroughly.
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