Juanita has been making this knock your socks off soup for over 40 years much to the delight of those that know her!
2 cups black beans
2 grated carrots
2 celery stalks with leaves, finely chopped
3 cups vegetable stock
3 Tbsp. vegetable or olive oil
4 tsp. granulated chicken bouillon
garlic powder to taste
12 – 16 oz. of pork chunks
1/2 to 2 cans chopped jalapeños, to taste (or equivalent fresh jalapenos)
Soak the beans overnight and then drain (or use canned).
In a large stew pot, sweat the onion, celery, and carrots in the oil. When the onion is translucent, add the vegetable stock, pork, bouillon, garlic powder, jalapeños, and beans. Bring to a boil, then lower heat and simmer for 1 1/2 to 3 hours.
Serve with warm tortillas and honey butter.