Hearty Pork, White Beans, and Vegetable Soup

There's plenty of cold weather due for North Alabama this week.  This hearty soup can be cooked stovetop or in the slow cooker.  The great northern beans can either be dried or you can canned beans if you're pressed for time.

1 (16 oz.) pkg. dried great northern beans, rinsed and drained
1 large yellow onion, chopped
3 ribs celery, chopped
3 medium carrots, chopped
1 (1 lb.) pork tenderloin
2 t. minced garlic
1 t. dried oregano
1 t. dried thyme
2 bay leaves
1 t. freshly ground black pepper
6 cups chicken stock
1 bottle (12 oz.) red apple ale, apple juice, or apple cider
1 can (14.5 oz.) roasted garlic diced tomatoes
6 oz. bag baby spinach
1 - 1 1/2 t. salt
1 - 2 t. sherry vinegar

Place beans in a large bowl and cover with water. Soak 5 - 6 hours or overnight.  Drain beans and rinse with fresh water.

Place beans in a 6 or 8-quart slow cooker.  Layer the vegetables on top of the beans and place pork tenderloin on top of the vegetables. 

Add the seasonings, chicken stock, and red apple ale.  Cover and cook on high for 5 - 6 hours until the beans and pork are tender.  

Remove the pork tenderloin and shred the meat with two forks and return to the slow cooker.  Stir in the tomatoes, spinach, and salt. Cover and cook for an additional 30 minutes or so on low until heated through and spinach has wilted.  Remove bay leaves.

Stir in sherry vinegar just before serving and top with chopped parsley if desired.

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