Serves 15
1 1/2 lbs. pork tenderloin, cubed
2 large onions, diced
4 celery ribs, diced
2 Tab. butter
6 15.5 oz. cans great northern beans, rinsed and drained
4 14.5 oz. cans chicken broth
2 cups water
2 jalepeno peppers, seeded and chopped (I will leave out so it's not too spicy)
2 teas. chili powder
1/2 teas. white pepper, cayenne pepper, ground cumin, black pepper, salt
2 cloves garlic, minced
1/4 teas. dried parsley
1/4 teas. hot pepper sauce (optional)
1 cup monterey jack cheese or cheddar cheese, shredded
1. In a dutch oven,cook the pork, onions, and celery in butter until meat is browned.
2. Stir in all other ingredients, except cheese. Bring to boil.
3. Reduce heat, cover, and simmer for 1 1/2 hours.
4. Uncover, simmer for 30 minutes longer or until soup reaches desired consistency. Sprinkle with cheese.
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