3 carrots
1 med. yellow onion
1 rib celery
1/2 green pepper
6 cloves garlic
1/4 bunch parsley
1/2 lb salt pork
1 14oz can diced tomato
1/2 cup tomato paste
1/4 cup beef stock
1/4 cup dried basil
1 tbsp dried oregano
1/2 lb string beans
1 1/4 cup peas
Place 1 carrot, onion, celery, green pepper & garlic in food processor and pulse until finely chopped, put in a large, heavy pot and add parsley, salt pork and 3 quarts water. Bring to a boil, reduce heat and simmer, covered for 4 hrs .
Transfer salt pork to food processor and process until fat liquifies and meat is paste (30 seconds), pass through seive back into pot, skim fat. Add tomato, tomato paste, beef stock, basil, oregano and 1 tsp pepper. Simmer at med. heat, covered for 2 hours.
Add 4 cups water, increase heat and bring to a boil, slice remaining 2 carrots thinly, add with peas and green beans. Reduce heat and simmer partially covered until veggies are tender. Season to taste.
I stir in a pesto of mint, cilantro and roasted sunflower seeds
