Submission by: Paula Leuske

SERVES: 1 ½ GALLONS

INGREDIENTS:

• 4 c. Jack Rabbit Great Northern Beans
• 4 oz. bacon, diced
• 2 c. onions, diced
• 1 c. carrots, diced
• 1 c. celery, diced
• 9 cloves garlic, minced
• 3 quarts chicken stock
• 2 lb. ham hocks or ½ lb. smoked pork
• 4 lb. tomatoes, concasse
• Salt & ground pepper, to taste
• Basil, chopped, to taste

PREPARATION:

• To prepare beans: Presoak and cook as directed.
• In stockpot, render bacon. Add onions, carrots, celery and garlic and sauté until onions are translucent.
• Add stock, beans and pork. Heat to boil; reduce the heat and simmer for about 2 hours or until the beans are tender.
• Remove pork from soup and dice. Remove and puree ½ of the beans. Return puree to the stockpot. Add diced pork and season to taste.