Ingredients with Measurements:
- 1 pound dried white beans, soaked overnight
- 1 pound smoked pork shoulder, cut into small pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups water
- 1 tablespoon vegetable oil
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Drain the soaked white beans and rinse them under cold water. Set aside.
2. In a large soup pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the smoked pork shoulder to the pot and cook until browned on all sides.
4. Add the soaked white beans, bay leaves, dried thyme, dried marjoram, salt, black pepper, and 6 cups of water to the pot. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1-2 hours, or until the beans are tender and the pork is cooked through.
6. Remove the bay leaves from the soup and discard them.
7. Using an immersion blender or regular blender, blend the soup until it is smooth and creamy.
8. Taste the soup and adjust the seasoning as needed.
9. Serve hot, garnished with chopped fresh parsley or croutons.
- Time:
Preparation time: 10 minutes (plus overnight soaking time for the beans)
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 12g
- Carbohydrates: 32g
- Protein: 28g
Substitutions for ingredients:
- Navy beans or cannellini beans can be used instead of white beans.
- Smoked ham hocks or bacon can be used instead of smoked pork shoulder.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add diced carrots, celery, and potatoes to the soup for a heartier version.
- Use chicken broth instead of water for a richer flavor.
- Add a splash of heavy cream or sour cream to the soup for a creamier texture.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Be sure to rinse the beans well before using them to remove any dirt or debris.
- If the soup is too thick, add more water or broth to thin it out to your desired consistency.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with chopped fresh parsley or croutons.
Garnishes:
- Chopped fresh parsley or croutons
Pairings:
- Crusty bread or rolls
Suggested side dishes:
- Green salad or roasted vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for a bit longer to thicken it up.
- If the soup is too thick, add more water or broth to thin it out to your desired consistency.
Food safety advice:
- Be sure to cook the pork and beans thoroughly to avoid any foodborne illnesses.
Food history:
- Saarland is a region in southwestern Germany known for its hearty cuisine, including soups and stews made with pork and beans.
Flavor profiles:
- Smoky, savory, and creamy
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: German