Celery Finely Sauerkraut And Bean Soup

Celery Finely Sauerkraut And Bean Soup

Ingredients:
2 tablespoons bacon fat, lard, or peanut oil
1 celery stalk, finely diced
1 large carrot, peeled and shredded
1 large yellow onion, diced
3 cloves garlic, minced
1 pound boneless pork butt, trimmed of fat and cut into bite-size pieces

Directions:
1 14-ounce can reduced-sodium beef broth
Water as needed
2 teaspoons paprika
1 2-pound bag sauerkraut, rinsed and drained
2 15-ounce cans of pink or pinto beans, rinsed and drained
Salt to taste
Freshly ground black pepper
Optional: sour cream to taste
1. Add the bacon fat, lard, or oil to a Dutch oven and bring it to temperature over
medium heat. Add the celery and carrot; sauté for 3–5 minutes, or until soft. Add
the onion and sauté until transparent. Add the garlic and sauté for an additional
30 seconds.
2. Brown some of the pork butt. Add the remaining meat, the broth, and enough
water to bring the liquid level to just above the meat. Stir in the paprika and bring
to a simmer; reduce heat, cover, and simmer for 1 hour.
3. Mash half of the beans. Add the sauerkraut and beans into the meat. Add water, if
needed; cover and simmer for 1 hour, or until the meat is tender. Season with salt
and pepper. Serve with a dollop of sour cream, if desired.
SPANISH BEAN SOUP
Many claim that the leftovers taste even better than the original servings. You can
add a ham bone before simmering to enhance the flavor.
Yields 12 servings
1⁄ pound dried white beans
2
Water as needed
1⁄ pound salt pork or bacon, diced
4
1⁄ pound Spanish chorizo, diced or thinly sliced
2