New Years Soup with Beans Greens and Bacon

This rustic,flavorful New Years Soup is one way to eat healthier (whether resolutions arepart of your New Year or not)! Make this big batch recipe to share with family andfriends, or freeze to enjoy later.

Servings 8

Author Michele Phillips, BaconFatte.com

Ingredients

6 - 8 cups pork broth (see notes below)
1 pound pork, cooked (pulled pork, bacon, etc.)
4 cups Russet potatoes, peeled and cubed (2 large potatoes or 1½ pounds)
2 cups carrots ,chopped (4 – 5 carrots)
2 cups celery, chopped (4 – 5 ribs)
3 cups yellow onion, chopped
4 - 5 cups fresh greens: kale, spinach, arugula, etc., plus more for serving
2, 15 oz. cans black eyed peas*
1, 15. oz. can great northern or navy beans*
1, 15 oz. can red kidney beans*
1, 15 oz. can butter beans*
2, 15 oz. cans diced tomatoes with liquid

Instructions

In a large covered soup pot or Dutch oven, combine all ingredients and stir well. Bring to a boil, stir well again, cover and reduce heat to medium low. Cook for 45 minutes, stirring occasionally, or until potatoes and carrots are tender. Serve immediately, or cool completely and refrigerate until ready to serve.
To serve:
*Add more greens on top of a hot bowl of soup (optional). Baby greens “melt” beautifully into the mix!
*Enjoy with some nice, crusty bread.

Recipe Notes

For the potatoes and carrots, peeling is entirely optional. Save yourself some work and add fiber and nutrients to the soup by keeping the peels on.

If you don’t have homemade stock or broth, you can also use all the liquid from the cans of beans in the recipe. And/or, you can also use something like Better Than Bullion chicken or veggie broth to add the desired amount of liquid to this recipe.