13 Degrees this morning, time for hearty winter soup
White Bean With Bacon Soup
1-cup dry white beans
1 large onion chopped
4-5 carrots chopped
4-5 stalks celery sliced
sweet or hot peppers sliced
2-3 slices of bacon chopped
1-pound pork tenderloin cubed
Splash of Port
Chop the bacon and place to brown in an oversize pot. Add a splash of olive oil, chopped onions and sliced mushrooms. Saute the onions and mushrooms and allow to slightly brown. De-glaze the the pot with a splash of port. Add chopped carrots, celery and peppers, cook for 5-10 minutes. Add the soaked white beans and water to cover, bring to a simmer. Split the pork tenderloin lengthwise and quarter, cut into 1/2 to 3/4 inch chunks. Add to the simmering soup. Cover, simmer on low to very low heat. Taste after an hour or so and adjust with salt and pepper. Simmer 3-5 hours covered, checking periodically. Add additional water if needed.
Chop Bacon and brown onions and mushrooms, with bacon and a splash of olive oil.
Nice multi-color carrots from Trader Joes
I picked up a nice brown on the onions and mushrooms, resulting in a dark rich color for the finished soup.