Slow Cooker Serbische Bohnen Suppe with Pork and Dual Paprika

• •1 lb Ground Pork (lean)
• •1 tbsp Olive Oil
• •1 piece Yellow Onion (diced)
• •2 piece Carrots (peeled and diced)
• •2 piece Celery Stalks (diced)
• •3 cloves Garlic (minced)
• •2 cans Canned Cannellini Beans (15 oz each, rinsed and drained)
• •1 Canned Diced Tomatoes (14.5 oz, undrained)
• •4 cups Chicken or Vegetable Broth
• •1 tbsp Sweet Paprika
• •1 tsp Hot Paprika (or more, to taste)
• •1 piece Bay Leaf
• •1 tsp Salt (or to taste)
• •0.5 tsp Black Pepper (or to taste)
• •2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. 1

   Heat olive oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain off any excess fat.

2. 2

   Transfer the browned pork to your slow cooker. Add the diced onion, carrots, celery, and minced garlic to the slow cooker.

3. 3

   Stir in the rinsed and drained cannellini beans, diced tomatoes (with their juice), chicken or vegetable broth, sweet paprika, hot paprika, bay leaf, salt, and black pepper into the slow cooker.

4. 4

   Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender and the flavors have melded together beautifully.

5. 5

   Carefully remove the bay leaf before serving. Taste and adjust seasoning if needed.

6. 6

   Ladle the hot soup into bowls and garnish generously with fresh chopped parsley.

Chef's Tips

• 💡For an even richer flavor, you can sauté the onion, carrots, and celery in the skillet after browning the pork, before adding them to the slow cooker.
• 💡Serve with a dollop of sour cream or a crusty piece of bread for dipping.
• 💡This soup freezes well! Store cooled leftovers in airtight containers for up to 3 months.