Hearty Pork Bean Soup
Prep: 20 min. + soaking Cook: 6 hours 20 min.
12 servings (4 quarts)
Ingredients1 package (16 ounces) dried great northern beans, rinsed and drained1 large sweet onion, chopped3 medium carrots, chopped3 celery ribs, chopped1 teaspoon garlic powder1 tablespoon fresh minced chives or 1 teaspoon dried chives1 teaspoon dried oregano1/2 teaspoon dried thyme1 teaspoon pepper1 carton (32 ounces) reduced-sodium chicken broth1 can (14-1/2 ounces) reduced-sodium chicken broth1 bottle (12 ounces) extra pale ale1 pork tenderloin (1 pound)1 can (14-1/2 ounces) diced tomatoes, drained5 ounces fresh spinach1-1/2 to 2 teaspoons salt
DirectionsPlace beans in a large bowl; add cool water to cover. Soak 5 hours or overnight. Drain beans, discarding water; rinse with cool water. In a 6-qt. slow cooker, layer beans, vegetables and pork. Add seasonings, broth and ale. Cook, covered, until beans and pork are tender, 6-8 hours. Remove pork; shred with two forks. Stirtomatoes, spinach and salt. Return pork to slow cooker. Cook, covered, low until heated through, about 20 minutes.
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