Forget the air freshener…simmer a savory soup instead! I know it may sound silly but really, nothing beats walking into your home after a long weekend of chilly soccer games to the enveloping aroma of a slow-cooked soup. My kids love any type of legume…my son Bryce, is affectionately nick named frijole boy.
This wintery soup is one of our favorites and is a great with a crusty baguette and tossed green salad with arugula.
1 pound great northern white bean
1 3/4 ounce piece of salted pork
3Tbsp of Olive oil
One large chopped onion
3 large carrots chopped
3 stalks of chopped celery
5 cloves of chopped garlic
Pinch of dried thyme
¼ tsp Kosher salt
Freshly ground pepper
10- cups of chicken stock
8 ounces of roasted chorizo, thinly sliced
4-5 cups of rough chopped kale
1 cup freshly grated parmesan
Soak beans in 8 cups of boiling water for 1 hour. Rinse the salted pork under running water and cut into quarters
While the beans are soaking, heat the olive oil in a large pot over medium heat. Add onion, celery, and carrots. Cook until vegetable are just soft. Add garlic cook for a couple of more minutes and remove from heat.
After the beans have soaked, drain and rinse in a colander. Put beans and vegetable mixture into the slow cooker and the vegetable mixture. Add the salted pork, stir in the thyme, red pepper and and several grinds of black pepper. Add the 10 cups of chicken stock. Set your slow cooker on low for 7 hours. After 7 hours remove the pieces of salted pork and add the roasted chorizo.
Before serving season with salt and pepper as needed set the slow cooker to high and add the Kale. Cook for an additional 3-4 minutes. Serve with a sprinkling of parmesan cheese.
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