Slovenian Bean Soup

Slovenian Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook 6 minutes until softened. Add smoked pork and brown slightly on all sides - 4 minutes. Add garlic, smoked paprika, and caraway seeds and cook 60 seconds until fragrant. Add sauerkraut with some of its iquid and stir - cook 3 minutes. Add one can of whole white beans. Mash the second can with a fork until paste-like and add - this is what makes Jota thick and creamy naturally. Pour in chicken broth and add bay leaves. Bring to a boil then reduce to a low steady simmer. Cover and cook 45-60 minutes until the smoked pork is completely tender and the soup has thickened into a hearty stew. Remove bay eaves. If using a ham hock remove and shred the meat back into the soup Season generously with salt and black pepper. Serve with dark rye bread