Jonny C’s Bread Soup

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing Jonny C's Bread Soup recipe, a hearty and comforting dish that will warm your soul. This recipe combines the simplicity of bread with a flavorful blend of vegetables, herbs, and spices to create a delicious and satisfying soup. Perfect for chilly evenings or when you're craving a wholesome meal, this recipe is easy to make and requires minimal ingredients. Get ready to indulge in a bowl of nourishing goodness with Jonny C's Bread Soup!

Keywords: bread soup, comforting, hearty, flavorful, nourishing

Jonny c's bread soup recipe details

Jonny c’s bread soup recipe, recipe Rating: 4.6
Number of votes:112

An American favorite for years. It’s great with Cuban bread. You can make individual bowls with Cuban bread, just cut out the center!
Ready in: 4 hours 15 mins

Ingredients

Serves: 12

• 1 lb. 1 1/2 oz. tomatoes – pepper – bread of a home-made type.
• 28 ounces fresh (not dried) red kidney beans
• Salt
• 1 3/4 ounce fatty bacon, finely chopped
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 clove garlic, chopped,
• Handful basil leaves, chopped
• 1 bunch parsley, chopped
• 1 hot red pepper, chopped
• extra virgin olive oil
• 3 1/2 ounce pork rind
• 1/4 head cabbage, sliced in thin strips
• 17 1/2 ounces tomatoes
• Black pepper
• Good bread

Preparation method

Prep: 15 mins | Cook: 4 hours

1. Cook the beans in 2 quarts water over low heat, adding salt only when they are almost cooked. This will take at least 1 hour and probably 2, test for doneness by tasting to see if the beans are tender.
2. Heat 4 tablespoons olive oil in a pan and cook the chopped condiments in it over medium heat. Cut the tomatoes in pieces and remove the seeds.
3. Bring saucepan of water to boil and cook the pork rind in the water for 5 minutes. Add the cabbage and cook for 10 minutes with the rind.
4. Add the rind, cabbage and tomatoes to the beans, along with more salt, if needed, and a pinch of pepper. Stir thoroughly and cook for at least 40 minutes over moderate heat or until the rind is tender.
5. Cut the bread in slices, toast the slices in the oven, and rub with garlic. Arrange the slices in individual soup bowls, pour over the soup and serve. Pass around olive oil to garnish.