Smoked Pork and Three Bean Soup

Spring is a time where cold snaps show up unexpected.  Have soup at the ready.  This is a delicious soup that fills the home with great aroma as you cook it, working from home.  It also freezes very well for future rescue during the next spring cold snap.

2 carrots, peeled and finely diced

2 stalks celery, finely diced

1/2 yellow sweet onion, finely diced

2 cloves garlic, minced

1 Tbsp fresh thyme and/or rosemary

2 Tbsp tomato paste

1/4 tsp cumin powder

1/4 tsp cinnamon powder

1/4 tsp coriander powder

1 can Tri-bean blend (I used kidney, pinto, black), undrained

1/4 cup dried green lentils

1/4 cup barley

1 tsp cocoa powder

1 quart beef broth

1 smoked pork neck, or ham hock

Heat a dash of olive oil in a Dutch oven or large soup pot.  Add the carrot and celery and sauté for about 8 minutes.  Add the onion and sauté for another 8-10 minutes, until the veggies have softened and caramelized a bit.  Add the garlic and herbs and cook another 2-3 minutes.  

Now add the tomato paste and spices and cook for about 5 minutes to darken the tomato and develop its flavor.  Add a dash more olive oil if the mixture is too dry - you really want to fry, not boil the paste.

Add the remaining ingredients and bring to a gentle boil.  Reduce to a simmer, stir and cover pot.  Cook for about 30-40 minutes until the barley and lentils are cooked through.  Stir often, and add a bit more water if the mixture seems too dry. Season with salt and pepper to taste, being careful that the broth and pork will add salt to the soup.

Remove the smoked pork neck or hock from the pot and cool enough to handle.  Shred the meat from the bone and discard the bones.  Return the meat to the soup and mix well.

Serves 6-8.

Cook's Note:  I added a cup of leftover sauce from a recent beef stew - you can certainly leverage flavorful leftover sauces or bean stews.  Make it yours.