Fill pot with 3 quarts water. Wash meat, paper dry and place in the pot with water. Bring to boil. With a skimmer, collect impurities from the top, keep doing so throughout the whole cooking process. Cook for 2 hours. Add 1/2 whole onion (peeled) & 1 carrot (peeled). Keep cooking until the meat is fall apart tender. Shred the meat into small pieces, removing fat.
Meanwhile, prep the rest of the ingredients. Render fat from bacon strips by cooking it in a skillet over medium heat until crispy, roughly chop. Peel, and dice potatoes into 1/2 cubes. Finely dice 1/2 an onion. Roughly chop baby carrots, or peel & chop into 1/3 chunks regular carrot. Remove the seeds from the pepper and finely dice. Chop parsley & scallions.
Sautee onion in a skillet with a 2-3 tablespoons olive oil, until translucent and slightly golden.
Once the meat is soft and tender, remove it from the pot and strain the broth, through 2 layers of paper towel (this will clarify it and remove fat). Add enough water to the clarified broth make 4 quarts and transfer the broth back into the pot. Bring to boil.
Add potatoes, pasta, carrots & salt to taste , cook for about 7 minutes (until tender). Add sautéed onions, bacon, shredded beef & beans, bring to boil. Turn heat off, add finely diced pepper, jalapeno, parsley, scallions & garlic powder. Stir. Cover with lid and allow flavors to mend for about 20-30 minutes before serving.
Nutrition Facts
Summer Soup
Amount Per Serving
Calories 544Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 11g69%
Cholesterol 91mg30%
Sodium 244mg11%
Potassium 1304mg37%
Carbohydrates 36g12%
Fiber 7g29%
Sugar 4g4%
Protein 28g56%
Vitamin A 7095IU142%
Vitamin C 32.6mg40%
Calcium 97mg10%
Iron 8.5mg47%
* Percent Daily Values are based on a 2000 calorie diet.