My slow cooker is seeing a lot of use this winter. This GAPS diet slow cooker pork soup is a recent creation, using the last of the 1/2 of a woodland raised pig we purchased from farmer friends last year.
I’m hard at work developing the online GAPS ecourse. Nourishment and home cooked food is always a priority, and that means simplicity is best in the kitchen right now. Starting dinner in the morning and then adding one side dish to complete it, is key.
This soup is warm and nourishing, buttery and so savory. If dairy is not an issue I recommend serving with some shredded Monterey jack cheese, avocado, or a drizzle of olive oil.
This post is linked in 125+ Gluten-Free Slow Cooker Recipes on Divine Health From The Inside OutPrint
- 1 lb dried navy beans, soaked overnight
- 4 cups chicken broth (homemade is best)
- 2 cups water
- 1/2 cup butter or ghee
- 1 large red onion, chopped
- 2 stalks celery, chopped
- 2 large carrots, diced
- 2 cups fresh spinach, chopped
- 1 1/2 tsp dried thyme
- 1 1/2 tsp dried oregano
- 1 1/2 tsp garlic powder
- 1 tsp curry powder
- 1 tablespoon sea salt (+ more to taste)
- 1/2 tsp black pepper
- 2 pork shanks
- Drain the beans and rinse
- Place in a large pot with new water to cover, bring to a boil
- Cook beans until just beginning to soften and then place beans in the slow cooker
- Add the broth, water, butter or ghee, vegetables, spices and pork shanks
- Cook on low for about 8 hours
- Just before serving, remove pork shanks and pull the meat off
- Return the meat to the slow cooker along with the chopped spinach
- Serve and enjoy the creamy goodness!