This is a very old recipe for a frugal farmer soup. The name comes from the word jutta, which is Latin for concoction. I love good, hearty foods that have history often born of necessity and availability. Make a big pot; it is even better the next day.

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Recipe Summary

prep:
20 mins
cook:
2 hrs 9 mins
additional:
8 hrs
total:
10 hrs 29 mins
Servings:
6
Yield:
6 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the cranberry beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.

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  • Bring cranberry beans, pork, water, garlic, bay leaves, and salt to a boil in a large stockpot. Cover and simmer until beans are just tender, about 1 hour. Reduce heat to low and keep covered.

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Whisk in flour until dissolved, about 10 seconds. Scrape flour mixture into soup.

  • Heat 3 tablespoons olive oil over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Add cornmeal; cook and stir until well-combined, about 2 minutes more. Scrape onion mixture into soup. Return soup to simmer over medium heat. Cook, stirring occasionally, until beans have softened and flavors have combined, about 40 minutes.

  • Heat 2 tablespoons olive oil in skillet over medium-high heat. Add bacon; cook and stir until golden, about 5 minutes. Stir in sauerkraut, cook and stir until liquid is absorbed, about 2 minutes more. Stir sauerkraut mixture into soup. Simmer, stirring occasionally, until flavors combine, about 15 minutes more. Garnish with parsley.

Cook's Note:

Any lean cut of pork can be used for this recipe.

Nutrition Facts

378 calories; protein 17.8g; carbohydrates 36.2g; fat 18.5g; cholesterol 20mg; sodium 502.7mg. Full Nutrition
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