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Bean Soup with Pork Shank or Eisbein Inbox
Melissa Jacobs
Discover new flavour combinations with this rich and hearty bean soup complete with shredded Eisbein or pork shank.
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
20
minutes
mins
Course
Soup
Cuisine
Global
Ingredients
500
g
speckle beans, soaked overnight
30
ml
olive oil
1
onion chopped
1 - 2
carrots, chopped
2
cloves garlic, crushed
2
stalks celery, chopped, with the leaves
1
kg
smoked eisbein or pork shanks
3
bay leaves
1
sprig of fresh oregano
1
sprig of fresh thyme
2
lt
water
80
g
flatleaf parsley
juice of 2 lemons
extra lemon to serve
250
g
diced bacon
Instructions
Heat the oil in a large heavy-based saucepan and saute the onion, carrots, celery, and garlic until soft and glossy.
Drain the beans, add to the saucepan the eishbein, and all the other ingredients.
Add water, about 2 liters, ensure the meat is completely covered.
Bring to the boil, and let it simmer on very low heat for about 2 1/2 hours.
Remove the meat from the soup when it is soft, let it cool slightly.
Remove the fat, and flake the meat, and add it back into the soup along with the parsley, lemon juice, season to taste. Simmer for 30 minutes.
*Serve with sliced lemon and fresh bread.
Keyword
Beans, Pork