Crock Pot 16 Bean Soup
1 package of 16 bean soup mix
1 package of salt pork
8 cups chicken stock
1 large onion
4 celery stalks
2 large carrots
Garlic (3 tsp. minced or 3 cloves smashed)
1 red bell pepper
2 tablespoons of Worcestershire sauce
1 tablespoon of Dijon mustard
2 Bay leaves
1 teaspoon of each: smoked paprika, cumin, oregano, cayenne pepper,
black pepper
Add after beans are cooked:
1 can diced tomatoes, drained
2 teaspoons of apple cider vinegar or juice of 1/2 lemon
1 teaspoon of Salt (taste to see if you need more)
Rinse beans in colander and then add to crock pot. Chop veggies and put in crock pot. Render salt pork in frying pan on stove top for 10 minutes on medium and add pork and grease to crock pot. Add in 8 cups of chicken stock and seasonings.
Cook all ingredients in crockpot on high for 5 hours or low 7-8 hours.
Just before serving, add in acidic ingredients.
Serve with shaved parmesan cheese and a drizzle of olive oil on top and crusty bread.
