Name: Red Bean Soup
Ingredients: 16 oz dry red beans; 1-1/2 lb bone-in pork shoulder (or ham hock); 1 large yellow onion – roughly chopped; 3 celery ribs, roughly chopped; 1 jalapeno – seeded and diced; 2 qt chicken stock; 1/2 tsp tony chacheres creole seasonong; 2 bay leaves; 1 tsp worchestershire sauce; 1 TBL olive oil; 2 cloves garlic – minced; 1 tsp salt; Skillet Cornbread – get the recipe HERE

Red Bean Soup

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Red bean soup with pork shoulder

Author: TJ
Yield: 8-12 1x

Ingredients

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16 oz dry red beans
1–1/2 lb bone-in pork shoulder (or ham hock)
1 large yellow onion – roughly chopped
3 celery ribs, roughly chopped
1 jalapeno – seeded and diced
2 qt chicken stock
1/2 tsp tony chacheres creole seasonong
2 bay leaves
1 tsp worchestershire sauce
1 TBL olive oil
2 cloves garlic – minced
1 tsp salt
Skillet Cornbread – get the recipe HERE

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Instructions

Prep the veggies and cube the pork shoulder
Combine all the ingredients in a slow cookerand cook for 6 hours on high or 8 hours on low until the beans are tender
Taste after 4 hours, remove the bay leaves and adjust seasoning if necessary
Serve immediately or cool, refrigerate, then reheat and serve the next day
Serve with skillet cornbread

Find it online: https://www.cooksavorcelebrate.com/red-bean-soup/