Pork & 15 Bean Soup

Ingredients

• 1 cube instant beef bouillonNutrition
• 1/2 tsp ground cuminNutrition
• 1 3/4 cups Italian style stewed tomatoesNutrition
• 2/3 cup organic sweet white cornNutrition
• 4 oz match sticks carrotsNutrition
• 1/2 tsp sea saltNutrition
• 4 cups organic free range chicken brothNutrition
• 8 cups 15 bean soupNutrition
• 1 3/4 cups peasNutrition
• 16 oz pork sirloin roastNutrition
• 1/2 tsp ground pepperNutrition
• 2 cloves garlicNutrition
• 6 oz onionNutrition
• 1 bay leafNutrition
• 3 oz jalapeno peppersNutrition

Directions

1. 1Soak beans in water overnight refreshing the water two or three times.
2. 2Cut pork into bite sized pieces (about 1/2" square)
3. 3Slice jalapenos lengthwise into quarters, remove the seeds and dice. Coarsely chop onion. Finely chop stewed tomatoes. Peel and chop garlic cloves.
4. 4Place all ingredients in a large slow-cooker and thoroughly mix. Place lid on slow-cooker and set cooking time for 8 hours.
5. 5At the 7th hour, using an immersion blender (stick blender) finely blend approximately 20% of the ingredients. This will add a thickening effect to the soup.
6. 6Soup is ready to serve after 8 hours, but waiting until the next day to allow all of the flavors to meld together is recommended.
7. 7Serve with bread or crackers. Enjoy!

Nutrition per serving

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