Help Us Name This Pork And White Bean Soup

What's on sale at the grocery store? Pork shoulder and leg for White Bean and Pork Soup!
Welcome back to the kitchen, my friends! In today's episode, we dive into the remnants of a fantastic grocery store sale - a pork shoulder and leg at an unbeatable 56 cents a pound! Join us as we turn these finds into delicious and flavourful pork stock. I share my preferred method for creating a clear and rich broth, simmering it slowly to perfection. As we go along, the plan for the soup takes shape, incorporating white kidney beans, vegetables, and a mix of delightful spices. Watch till the end to discover the unexpected twist in this soup adventure! Don't forget to experiment with your own variations in the kitchen. Let's get cooking!

Broth:
1 pork leg bone
1 large onion, roughly chopped
2 carrot, roughly chopped
2 ribs celery, roughly chopped
2.5L (10 cups) water
Handful of whole peppercorns

Soup:
375 mL (1 cups) dry white kidney beans, soaked
Fat / Oil for frying
500g (1lb) pork, diced
1 large onion, fine dice
2 carrot, fine dice
2-3 cloves garlic, crushed
head of cabbage, sliced
1 - 796 ml (28 fl Ounce) can of tomatoes
Salt and pepper to taste
Hot pepper flakes to taste
Handful of fresh thyme (or dried) to taste

Method:
Broth:
Put all ingredients in a pot, cover with a lid and bring to a gentle simmer.
Simmer 2-3 hours.

Soup:
Drain the beans from the soaking liquid, place in a pot, cover with fresh water and a lid.
Boil the beans for 45 minutes to an hour, drain and set aside.
In a heavy bottomed pot, melt the fat over medium high heat, and brown the pork pieces.
Remove pork from pot, and then fry the onion and carrot until soft, then add the garlic.
Add the pork back to the pot along with the cabbage, tomatoes, beans and spices.
Transfer 6-8 cups of the stock to the soup pot, cover and simmer 1-2 hours.

0:00 welcome
0:15 pork was on sale
1:33 making pork bone stock
3:45 making pork and white bean soup
8:06 tasting pork and white bean soup

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