1 pound boneless pork chops, cut into bite-sized pieces
1 large onion, peeled and finely chopped
3 stalks celery, finely chopped (reserve leaves for later use, if desired)
3 medium carrots, peeled and finely chopped
2 cloves garlic, minced
1 15-ounce can crushed tomatoes, undrained
2 cups small white dried beans, soaked overnight, then drained well
3 cans (14 ounces each) reduced sodium chicken broth
Salt and freshly ground black pepper
2 large corn muffins, cut into bite-sized cubes |
Place the pork into a nonstick skillet placed over medium-high heat; cook until no longer pink, stirring frequently. Spoon pork into the insert of a 5 to 7-quart slow cooker. Add onion, celery and carrots to the unwashed skillet and saute until the onion begins to soften. Add the garlic and continue to cook for about 2 additional minutes. Add mixture to slow cooker with pork. Top with tomatoes, beans and broth; cover and cook on high for 6 to 7 hours, or until beans are tender. Season as desired with salt and black pepper.
At serving time, preheat oven to 400 degrees. Spread the corn muffin cubes on a small baking sheet; bake in preheated oven for about 5 to 7 minutes, or until crisp. Remove from oven; let cool for a few minutes. Ladle the soup into serving bowls; top with reserved celery leaves (if used) and cornbread croutons.
Yield: 6 generous servings.
Note: Two 15-ounce cans of small white beans that have been rinsed and drained may be substituted for the dried soaked ones, if preferred. The cooking time could be reduced to around 4 hours if this is done. |