White Chili Bean and Lentil Soup with Pork

Super fast and simple soup. Hearty and warming. Use the beans you have on hand.

2 celery stalks, diced
1 carrot, diced
1/2 small purple Bermuda onion, diced, about 1/2 cup
1 leftover grilled pork chop, diced
1 clove garlic, minced

1 quart chicken broth
1/3 cup Acini de Pepe pasta
1 yellow potato, peeled and diced
1 can Bush White Chili Beans
1/4 cup precooked small black lentils

Sauté the carrots, celery and onion in a soup pot with a dash of olive oil.

After about 5 minutes, add the pork chop and cook another 5 minutes. Add the garlic and cook another 2-3 minutes.

Add the chicken broth, pasta and potato and bring to a gentle boil. Gently boil for about 5 minutes. Add the can of beans and lentils and return to a gentle boil.

Reduce heat and simmer 15-20 minutes. Cook until the potato is fork tender.

Serves 4.

Cook's Note: If you don't have the prepared chili beans, simply add 1/2 tsp cumin, 1/2 tsp chili powder and 1/2 tsp cinnamon along with a full can of Navy beans, and you are good to go!

I use precooked Simply Balanced Black Beluga Lentils that I get at Target. I freeze the bag after taking just a portion. Having these puppies on hand is a nice way to add dimension to dishes.

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