Hog Heaven

14 Jul

Pig: King of the Southern Table (640.664 V726p). Why an entire cookbook devoted to pork? In the words of the author, North Carolina native James Villas, “Southerners understand pork like nobody else, its vital role in our history, and to provide recipes showing how…to produce hundreds of succulent dishes for every formal and informal occasion imaginable.”  With soups, stews, chops, pies, roasts, ham, sausage, bacon, barbecue, rice dishes, breads and more, this James Beard American Cooking award winner has something delicious for everyone’s taste.  Try this quick soup flavored with smoky, but less fatty, Canadian bacon.

Canadian Bacon, Vegetable, and White Bean Soup

5 cups beef broth

1/4 pound Canadian bacon, diced

1 medium onion, diced

3 celery ribs, diced

6 carrots, scraped and diced

2 garlic cloves, minced

One 15-ounce can diced tomatoes

One 19-ounce can Great Northern beans, drained

Salt and freshly ground black pepper to taste

In a large saucepan, combine the broth, Canadian bacon, onion, celery, carrots, and garlic.  Bring to a low boil, reduce the heat to low, cover, and simmer for about 20 minutes.  Add the tomatoes, beans, and salt and pepper, stir well, return to a simmer, and cook for about ten minutes longer.   Serve the soup piping hot in heavy soup bowls.

More titles from James Villas:

The bacon cookbook (641.664 V726b)

Biscuit bliss (641.815 V726b)

Crazy for casseroles (641.821 V726c)

The glory of Southern cooking (641.597 V726g)

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