White Bean, Bacon, and Pork Soup with Thyme
I guess it was quite a long time we did something freestyle but sometimes you run out of ideas and the only ideas that can come to mind is something impromptu that you can cook with whatever you have. These impromptu situations can give you surprising results like our recipe today.
White Bean, Bacon, and Pork Soup with Thyme is a simple combination of what you usually have in your pantry. Where these staples like white bean, bacon, and pork (leftovers can be substituted) are combined into a concoction in a soup form flavoured with thyme, celery and onions, a definite good candidate for comfort meal, the soft beans and crispy bacons is a nice play on textures, add to that some tender pieces of meat then this becomes a complete meal. It’s a soup, it’s your protein, with some vegetables and some carbs from the beans what more can you ask for.
- 2 400g can white beans, drained
- 8 pcs streaky bacon, crispy fried and chopped, reserve oil drippings
- 400 g pork loin, cubed
- 1 litre chicken stock
- 4 cups water
- 1 large carrot, diced
- 2 celery ribs, diced
- 1 large onion, finely chopped
- 6 garlic cloves, minced
- 1 pc bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- freshly ground pepper
- In a soup pot add the reserved oil from bacon, heat this up then add the pork pieces. Cook until brown on all sides.
- Push pork to the side then add the onions, garlic, carrots and celery, sauté until the vegetables sweat.
- Pour the chicken stock together with water, add the bay leaf, thyme and rosemary. Bring to boil then simmer for 40 minutes or until the pork is really tender.
- Add the white beans and simmer for 15 more minutes.
- Season soup with salt and freshly ground black pepper then turn the heat off.
- Serve soup in serving bowls then top it with crispy bacon.