Pork Shoulder Picnic Bean Soup Recipe
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Chunky and satisfying soup loaded with pork, navy beans, onions and garlic.
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2 slices Cook's® Bone-in Super Trim Pork Shoulder Sliced Half Picnic
quart (6 cups) water
1 package (16 ounces) dry navy beans (2 cups)
medium onions, chopped (about 1-1/2 cups)
1 cup chopped celery
1 clove garlic, minced
1 bay leaf
1 tablespoon parsley flakes
2 teaspoons garlic powder
1 teaspoon salt
1 Ground black pepper
drop hot pepper sauce
Place picnic, water, beans, onions, celery, garlic and bay leaf in Dutch oven or large stockpot. Bring to a boil over medium heat. Reduce heat to low; simmer 4 hours, stirring occasionally and adding more water as needed.
Remove pork from soup. Chop pork, remove bones. Return pork to soup; discard bones.
Add parsley, garlic powder, salt, pepper and hot pepper sauce; mix well. Simmer an additional 2 hours. Remove and discard bay leaf before serving.
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