Instructions
2 pounds boneless pork ribs or 2 pounds ham
1-quart liquid reserved from cooking pork
1 clove minced garlic (dehydrated is OK)
3 slices bacon
1/3 cup chopped onion
2 peeled, diced carrots
2 ribs chopped celery
1 diced potato
1 cup water
1 16-ounce can pork and beans
1 8-ounce can tomato sauce
Salt, pepper and brown sugar to taste
Instant mashed potato flakes (opt.)
Cut up boneless pork ribs or ham. You should have about 4 cups of diced meat pieces. Cook in water (I use my pressure cooker if I’m using pork ribs) until done. Drain off 1 quart of the cooking water. Refrigerate this liquid in a wide mouth jar. When the broth is cold, skim off any fat. Save the reserved broth to use in soup. In a large pan, cook bacon. Save about 2 tablespoons drippings. Cook onion in drippings. Add carrots, celery, potato, along with the garlic and water. Cook covered until vegetables are tender.
Add the reserved meat broth, the pork and beans, and tomato sauce. Add any small amount of water used to rinse cans. Season with salt, pepper, and brown sugar to taste (add little bits at a time). Add diced pork or ham and crumbled bacon. To thicken slightly, add some mashed potato flakes, a few at a time.
