Porky Bean Soup

Real prep time: 10 minutes in the morning, 10 minutes in the evening
Cook time: 8.5 hours
Serves 8
Side dish suggestions: biscuits, assorted raw veggies and dip

Supplies:

• Slow cooker

From the freezer:

• 2.5 lb boneless pork shoulder, thawed and trimmed of excess fat

From the pantry:

• 2 c dried navy beans
• 2 tsp dried sage, divided
• 2 tsp kosher salt, divided
• 8 garlic cloves or 4 tsp minced garlic from the jar
• 4-6 c water, divided

Optional:

• 1/2 c shredded carrot

Prep:

1. The night before you're going to have this for dinner... rinse navy beans and place in a bowl with water 2 inches above the beans. In the morning... drain beans.
2. In the morning... combine 1 tsp sage, 1 tsp salt, and half the garlic. Rub over pork shoulder. Place pork in slow cooker.
3. Pour beans over pork. If using shredded carrot, sprinkle over beans. Mix remaining 1 tsp sage, 1 tsp salt, and half garlic into 4 c water and pour over top.
4. Set slow cooker for 8 hours on high.

When ready to eat:

1. Take lid off slow cooker. Shred pork inside cooker with two forks. Stir in additional water if soup is too thick for your taste. If adding water, turn cooker to low and let cook through, stirring occasionally.

Approx calories: 400 per serving