JOTA (BEAN AND SAUERKRAUT SOUP)
This is a very old recipe for a frugal farmer soup. The name comes from the word jutta, which is Latin for concoction. I love good, hearty foods that have history often born of necessity and availability. Make a big pot; it is even better the next day.
Provided by Nonna Birdi
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h29m
Yield 6
Number Of Ingredients 13
Steps:
- Place the cranberry beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- Bring cranberry beans, pork, water, garlic, bay leaves, and salt to a boil in a large stockpot. Cover and simmer until beans are just tender, about 1 hour. Reduce heat to low and keep covered.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Whisk in flour until dissolved, about 10 seconds. Scrape flour mixture into soup.
- Heat 3 tablespoons olive oil over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Add cornmeal; cook and stir until well-combined, about 2 minutes more. Scrape onion mixture into soup. Return soup to simmer over medium heat. Cook, stirring occasionally, until beans have softened and flavors have combined, about 40 minutes.
- Heat 2 tablespoons olive oil in skillet over medium-high heat. Add bacon; cook and stir until golden, about 5 minutes. Stir in sauerkraut, cook and stir until liquid is absorbed, about 2 minutes more. Stir sauerkraut mixture into soup. Simmer, stirring occasionally, until flavors combine, about 15 minutes more. Garnish with parsley.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 36.2 g, Cholesterol 20 mg, Fat 18.5 g, Fiber 13.4 g, Protein 17.8 g, SaturatedFat 3.5 g, Sodium 502.7 mg, Sugar 1.4 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love