Beans and Corn Soup
Recipe type: Dinner
Cuisine: Soup
Serves: 6
  • 1 Pound Pork { this can be Roast, Chops, any type }
  • 6 to 8 oz. Bacon
  • A little bit of chorizo. About 2 oz. { optional }
  • 1 Small Onion
  • 4 Fresh Cloves of Garlic
  • 2 Cans of White Hominy
  • 2 Cans of Great Northern Beans
  • 1 Can Cream of Celery
  • 1 Can Italian Diced Tomatoes
  • 2 Cubes Knorr Chicken Flavor Bouillon (Use this brand)
  • 1 tsp. cummin
  • Salt
  • 1 to 1½ Cup pf Milk
  1. Chop your bacon and chorizo. Cut your pork in cubes. Chop also the onion and the garlic.
  2. In a pot cook the bacon and the chorizo. When the natural fat of the bacon starts to melt add the pork and brown it.
  3. When the pork is browned add the onion and garlic.
  4. Also add the cummin and the two bouillon cubes {break them apart with your fingers}. Stir together until the onion and garlic are tender and golden.
  5. Add the Diced Tomatoes and cook for about 5 minutes stirring occasionally.
  6. Add the cream of Celery and let it all cook on medium for about five minutes.
  7. Add the entire cans of beans and the hominy to the mixture along with the liquid that comes from these cans. Carefully stir and taste for salt. Let it cook for about 10 minutes.
  8. Add 1 to 1½ cups of milk depending on how thick the soup is at this time.
  9. Turn the heat to low. Cover your pot and let it simmer for about 15 minutes, stirring occasionally.
  10. Serve and enjoy!

If you like spicy you can even add some Crushed Red Peppers to your own plate. I like to serve this soup with tomato bread or corn bread. So good!

Recipe by The 36th AVENUE at