2 cups properly prepared White Navy Beans
1 large Red Onion, chopped
5 Bay Leafs
5 stalks Celery, chopped
2 quarts Pork Broth
1 quart filter water
1 1/2 cups Carrots, sliced
1 1/2 teasp. Paprika
1 1/2 teasp. Oregano
8 large cloves Garlic, minced
3 teasp. sea salt
1/8 teasp. Ground Pepper
1 lb. browned (GAPS legal) Bacon, chopped
2 cups cooked Pork Roast, chopped
1/2 cup of butter
1 cup Tomato Juice
Combine broth and water in large stock pot.
Add veggie’s, bay leafs, spices and cook for 20 minutes at a rolling boil.
Add pork, butter, browned bacon, tomato juice, and navy beans and let simmer for 20 minutes.
Turn burner off and let soup set on stove top covered for 30 minutes.
Serve and enjoy!