An Amazing Navy Bean Soup Recipe- perfect for cold days!

A good bean soup, seasoned well and served warm with some bread for dipping, is an ideal dinner on those chilly and dreary days of December, when it hasn’t snowed yet, but instead is drizzling freezing rain upon our heads. Like today.

What You’ll Need

1 stick unsalted organic butter (Horizon)

Extra Virgin Olive Oil (Colavita)

20-ounce package of Salt Pork, cut into bite-sized 1/2 inch cubes (Hormel)

1/2 medium-sized yellow onion, chopped finely

2 cans Green Giant White Shoepeg corn (7 oz. each)

4 chopped Baby Yukon Gold potatoes

3 cans GOYA Navy Beans (15.5 oz each)

Granulated garlic

Sharwood Hot curry

Colman’s Dry Mustard Powder

Crushed red pepper flakes

1 qt. Kitchen Basics unsalted Chicken Stock

salt/black pepper to taste

The Method

1.  Get yourself a good 3-5 qt. stock pot, and put it on medium-high heat

2.  Add butter and a healthy pour of olive oil, and stir as it melts

3.  Add that salt pork, cut up and ready to go, and mix to coat….let pork sizzle and cook for a good 7 minutes, stirring to avoid burning

4.  Add your yellow onion pieces and stir….let this cook for 2 minutes longer, then…..

5.  ….add shoepeg white corn, stirring to mix thoroughly (at this point you can also add a cup of dry white wine, if you so choose, letting it sizzle and burn off)

6.  Toss in those Baby Yukon Gold potato pieces, and add a cup of chicken stock if needed to bring some moisture to this party

7.  Let this concoction cook down and cook down, lowering the heat to medium

8.  Now add your Navy Beans without draining them, since that extra moisture will be good for the soup

9.  Toss in a liberal amount of granulated garlic, some hot curry, a dash or two of dry mustard powder, some crushed red pepper flakes and mix, mix, mix….it will smell amazing

10.  Now pour in that remaining chicken stock and mix to cover it all, making it look like a proper soup (you may need to add some water, as well, to make it soupy)

11.  Let this simmer for about 45 minutes or so, uncovered, maybe up to an hour, and then take it off heat and cover

12.  Add salt/black pepper to taste and serve immediately into ample bowls, while it is stove-top warm, with bread of choice for dipping

Notes

It won’t be a “pretty soup”, but it will taste amazing! Trust me.

You can easily add carrots and celery to this recipe before you add the onions at the beginning, no worries.

If you wish to add dried oregano, thyme, and some celery seed, please do. It can’t hurt.

For advanced steps, I use an immersion blender and puree the soup between Steps 7 and 8, right before I add the Navy Beans