Recipe-15 Bean Soup

Important Note: To keep this recipe gluten free, be sure to carefully read packaging on commercially available dried bean soup blends. Some brands, such as the Goya 16 Bean Soup Mix, contain barley. However, gluten-free blends are available, including Bob’s Red Mill 13-bean mix.

The herb blend used here is not carved in stone. Although herbs de Provence has a distinctive flavor profile, it is not critical to the success of this recipe. Two tablespoons of Italian seasoning (vs. the 4 dried herbs listed below) would work as well.

Recipe-15 Bean Soup

This hearty and delicious soup features an inexpensive cut of meat – pork shoulder “country-style” ribs - for added flavor. If unavailable, chopped bacon, pancetta, or ham may be substituted.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Appetizers, Lunch, Main Dish, Soups

Cuisine American, Gluten-Free, Soup

Servings 6 Servings

Ingredients

  

• 2 Tablespoons Gluten-Free Almond Extract
• 2 Pounds Pork Shoulder Country Style Ribs
• 2 Large Stalks Celery chopped small
• 1 Large Carrot chopped small
• 1 Medium White Onion chopped small
• 3-4 Cloves garlic minced
• Sea Salt and Black Pepper to taste
• 1 14 Ounce Bag Multi-Bean Blend rinsed and picked over
• 6 Cups Chicken Broth Homemade or Gluten-free
• 2 Whole Bay Leaves
• 1 1/2 Teaspoon Dried Thyme
• 1 1/2 Teaspoon Dried Parsley
• 1 1/2 Teaspoon dried oregano
• 1 1/2 Teaspoon Dried herbs de Provence
• 2 Inch Parmesan Rind
• 3 Tablespoones Fresh Basil Leaves chopped

Instructions

 

• 1. Soak beans overnight or use the quick soak method according to package directions. Set aside.
• 2. Add olive oil to a 6 quart or larger Dutch oven set over medium heat. Season pork ribs with salt and black pepper, to taste, and add to Dutch oven. Sear on both sides, approximately 6-7 minutes per side or until the meat easily releases from the bottom. Transfer ribs to a plate and set aside.
• 3. Add the remaining olive oil, celery, carrot, onion, and garlic to the Dutch oven. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and begin to develop some color, approximately 4-5 minutes.
• 4. Return ribs to Dutch oven and add soaked and drained beans, chicken broth, bay leaves, and dried herbs. Season with additional salt and black pepper, as desired, and stir to combine.
• 5. Increase heat to medium-high and bring to a rapid boil, then immediately reduce heat to just below medium for one hour and 15 minutes or until pork falls easily off the bones and the beans are tender, but not mushy.
• 6. Remove from heat and remove the bones from the Dutch oven. Pull the pork apart with two forks to create bite-sized pieces. Taste and adjust seasonings, as desired. Stir in fresh chopped basil and serve immediately. Enjoy!

Keyword Appetizer, Gluten-Free, Onions, Recipe, Soup