Right now ground pork is also less expensive than ground beef, turkey, or chicken. I've found myself using it as my source of protein often this week.
Great northern beans are also extremely healthy and cost very little. We usually make a pot of northerns (in my husband's fake Missouri accent) and eat for two days. Sometimes I add some Louisiana hot sauce or grated asiago cheese. Or both. A couple quarts of chicken stock and a diced white onion ties all three of these things together quite nicely. And if you have any fish sauce lying around......add a few douses to really round out the overall flavor. You'll need less conventional salt.
- 1 white onion, diced
- 8 - 12 oz. ground pork
- 2 quarts (8 cups) of chicken stock or broth
- 1 bunch of kale, shredded into bite - sized pieces
- 1 lb. of Great Northern Beans, dry
- Heat, then spray the bottom of a large Dutch oven with Canola spray over medium high heat. Add the onion when hot. Season with salt.
- Next, add the ground pork. Break up with a wooden spoon and stir around to brown the meat. Season with fish sauce if desired, about a tbsp.
- Turn the heat up, then add the stock or broth. Bring up to a boil.
- Add the beans. Reduce the heat to simmer, then cover, about 2 hours.
- Add the kale, stir, and serve when wilted to desired consistency. Season with salt or fish sauce to taste. My choice is fish sauce.
If you can maintain a good enough simmer, some of the beans will burst a little and thicken your soup to give it a good consistency. If that sounds good, then simmer the soup on the closer to the boiling but not quite side.