Smoke Pork Bone Hearty Soup W Vegetables Food

HEARTY PORK BEAN SOUP

Steps:

• Place 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, onions, carrots, celery and pork. Add seasonings, broth and ale. Cook, covered, on low 6-8 hours or until beans and pork are tender. , Remove pork; shred with 2 forks. Stir in tomatoes, spinach and salt. Return pork to slow cooker. Cook, covered, on low for 15-20 minutes or until heated through.

SMOKE PORK BONE HEARTY SOUP W/ VEGETABLES

Steps:

• 1. IN A BIG POT COOK SMOKED PORK BONES COVERED FOR 40 MINUTES ,THEN CHOP CORN AND PUT IN ALSO CHOP POTATOES ,CELERY AND CARROTS ALSO CUT BEEF SAUSAGE AND ADD SAZON W/CULANTRO AND ACIOTE ANNATO ,DRY CILANTRO , PITTED OLIVES CHOPPED RED BELL PEPPER ,ONION AND GARLIC , CHOPPED PUMKIN ADD BOULIN CUBE, POWDERED HAM FLAVERINGS ADD I QUART CHICKEN STOCK AND I CAN TOMATO SAUCE ADD ADOBO W/ PEPPER , STIR AND TASTE , LET BOIL ,COVERED 30 MINUTES OR UNTIL EVERYTHING IS TENDER AND DONE, IF YOU WANT YOU COULD ADD TO THE BOING G SOUP 1 CUP ELBOW MACARONI OR THIN SAGETTI FOR SOUP SERVES 8 OR MORE. BON APPETTIE.
• 2. ELBOW MACARONI IS OPCCIONAL OR SPAGETTI NOODLES VERY THIN

SMOKED HAM, BARLEY, AND VEGETABLE SOUP

Steps:

• Bring broth and ham hocks to boil in large pot. Cover, reduce heat to medium-low and simmer 15 minutes. Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley, and oregano. Bring to boil. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about 1 hour.
• Using tongs, remove ham hocks from soup. Cut meat off bones and chop coarsely. Return meat to soup; discard bones. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.) Add green beans; simmer until beans are tender, about 15 minutes. Season soup to taste with salt and pepper.

HEARTY SPLIT PEA SOUP!

Steps:

• In a large pot heat oil add onions, celery, carrots, potatoes and carrot saute for 5 minutes add garlic, oregano, bay leaf, salt, pepper & ham bone stir 1 minute. Add peas and cover with enough water to completely submerge all ingredients by a couple inches.
• Bring to a boil. Reduce heat and simmer for about 3-4 hours, until thickened be sure to stir throughout the cooking. The longer you cook it the thicker it gets.
• Go ahead a sneak a taste.
• Season with hot pepper sauce and black pepper Drizzle with sherry.
• Optional I prefer-Blend all but meat in a blender to smooth out.
• Garnish with croutons and bacon bits.

NAVY BEAN SOUP WITH HAM AND VEGETABLES

Steps:

• Rinse beans. In a large sauce pan (6 quart), add beans and 5 cups room temperature water. Bring to a boil then reduce heat and let simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. (You can always prepare the beans your way or according to the package).
• Drain and rinse the beans. In the same pot, add 5 cups of fresh water to the beans. Add the pork, onion, celery, chicken bullion, parsley, thyme and black pepper. Bring to a boil. Reduce heat to simmer, cover the pot and cook for 1 3/4 hours.
• Remove the pork to a plate to cool off. Add the carrots. Add the rutabaga or turnip or parsnip and simmer covered for 15 minutes or until tender.
• While the soup is simmering for the last 15 minutes, cut, pull or chop the pork into course pieces then add it back into the soup and turn off the heat.
• Let it rest for as long as you can hold out, then serve with some nice warm bread with butter on it. Yum.