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Here's a delicious soup to make on a cool autumn night. Serve with Skillet Cornbread or Sour Cream Cheese Biscuits. Enjoy!
2 tablespoons canola oil
3-4 pound Boston pork roast
2 teaspoon Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon kosher salt
1 teaspoon tarragon
1 teaspoon crushed rosemary
1 teaspoon ground thyme
1/2 teaspoon ground black pepper
4-5 cups beef stock
2 medium potatoes, peeled and diced
1 cup chopped onion
1 large carrot, peeled and sliced
2 stalks celery, sliced
2-15 oz can navy beans
1/2 teaspoon salt
1/2 teaspoon black ground pepper
In a large Dutch oven, sear pork roast in hot oil 2-3 minutes on each side. Season with Worcestershire sauce, seasoned salt, kosher salt, tarragon, rosemary, thyme and black pepper. Allow to simmer for 2-3 hours until meat is tender and flakes apart with fork. Remove from pan and allow to cool on baking sheet.
Meanwhile, add beef stock to Dutch oven and bring to a boil. Add potatoes, onion, carrot, and celery. Cook for 12-15 minutes until vegetables are tender. Add navy beans and three cups of cubed cooked pork. Season with salt and pepper. Serves 6-8.
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