2 pounds smoked pork loin or 3 pounds smoked ham shanks
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
3 chicken bouillon cubes
3 beef bouillon cubes
1 pound dry navy or great northern beans
1 teaspoon accent or msg, optional
1 teaspoon salt
1 pound can of tomatoes with liquid
1/2 teaspoon freshly ground pepper
chopped fresh parsley
1. Soak beans overnight in enough water to cover by 2 inches. Drain.
2. Place the smoked meat in a soup kettle with one gallon of water and simmer until tender, about 45 to 60 minutes. Remove meat and set aside. Put 2 quarts of this stock in a large soup kettle. Add the onion, celery, carrots chicken and beef bouillion cubes, accent, tomatoes, beans, pepper and salt. Cook over medium-high heat until the beans are tender, from 1 to 3 hours. If more liquid
is needed add from remaining stock.
3. Diced smoked meat from stock may be added at this time or left out.
3. Return soup to a boil and make roux by melting 4 tablespoons of butter in a sauce pan over medium-high heat. When butter sizzles, add 4 tablespoons of flour all at once. Cook, stirring constantly, 3 to 4 minutes until the mixture is smooth. Add this roux to the soup and cook 5 minutes longer. Ladle into bowls and garnish with croutons and chopped parsley.