Bean and Pork Soup

Soups, Stews, Chowders Recipes

Yield: Serves 6

A stick-to-the-ribs soup for cold-weather appetites. Use beef stock instead of water for a richer broth.

• 2 cups dry navy beans
• 2 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

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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