Pork Bean and Couscous Soup

Baby it's cold outside! Give me some soup. Turmeric and cumin flavor this hearty, satisfying mixture of pork, beans and toothy Israeli couscous.

1 onion, diced

1 large carrot, diced

1 jalapeno pepper, sliced

2 cloves garlic, minced

1 Tbsp rosemary, minced

1 lb pork shoulder, cut into 1/2-inch pieces

1 can pinto beans, undrained (or other favorite beans)

1/4 cup lentils

1/4 cup Israeli couscous

1 tsp turmeric

1 tsp cumin

1 quart chicken stock

Sauté the onion, carrot and pepper in a dash of olive oil in a Dutch oven or large pot. Cook about 8-10 minutes to soften and partially caramelize.

Add the garlic and rosemary and cook another 2-3 minutes. Remove aromatics to a small bowl.

Add the pork to the pot and brown the pieces, adding a dash more olive oil if necessary. Season to taste with salt and pepper.

Return the aromatics to the pot when the pork is nicely browned. Add the remaining ingredients and bring to a gentle boil. Reduce heat and stir. Cover and cook about 20 minutes. Check lentils and couscous for doneness. Continue cooking 10-15 minutes more if necessary. Also add more water to achieve a rich stewy consistency, if necessary.

Serve in bowls. Garnish with mint or parsley, if desired. Serves 6-8.

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