Hearty Pork Bean Soup Recipes

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HEARTY BEAN SOUP



Hearty Bean Soup image

Classic bean soup recipe. Can be made Italian by adding 3 tablespoons pesto and 1 cup cooked pasta to the finished soup. Can be made Mexican by using black beans, adding 1/2 teaspoon red pepper flakes and 2 teaspoons cumin when tomato paste is added. Can be made chunky by adding diced carrot, potato and shredded cabbage to the veggie list.

Provided by marci rogers

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 10h5m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package dried navy beans
6 cups reduced-sodium chicken broth
4 cups water
1 onion, finely chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 bay leaf
3 tablespoons tomato paste
1 ½ teaspoons sea salt
½ teaspoon ground black pepper
¼ cup chopped fresh parsley

Steps:

  • Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
  • Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
  • Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
  • Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 39 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 14.5 g, Protein 13.8 g, SaturatedFat 0.4 g, Sodium 476.7 mg, Sugar 3.2 g

HEARTY PORK BEAN SOUP



Hearty Pork Bean Soup image

It's wonderful to come home to this pork bean soup dinner simmering away in a slow cooker, especially on a busy weeknight. This soup uses dried beans and is simple to throw together in the morning before work. When you get home, just add a few more ingredients, and in half an hour dinner is ready! Do not put the tomatoes in for the first 8 hours of cooking, or the beans will not become soft. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h40m

Yield 12 servings (4 quarts)

Number Of Ingredients 16

1 package (16 ounces) dried great northern beans, rinsed and drained
1 large sweet onion, chopped
3 medium carrots, chopped
3 celery ribs, chopped
1 pork tenderloin (1 pound)
1 teaspoon garlic powder
1 tablespoon fresh minced chives or 1 teaspoon dried chives
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon pepper
1 carton (32 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 bottle (12 ounces) extra pale ale
1 can (14-1/2 ounces) diced tomatoes, drained
5 ounces fresh spinach
1-1/2 to 2 teaspoons salt

Steps:

  • Place beans in a large bowl; add cool water to cover. Soak 5 hours or overnight. Drain beans, discarding water; rinse with cool water., In a 6-qt. slow cooker, layer beans, onions, carrots, celery and pork. Add seasonings, broth and ale. Cook, covered, on low 6-8 hours or until beans and pork are tender. , Remove pork; shred with 2 forks. Stir in tomatoes, spinach and salt. Return pork to slow cooker. Cook, covered, on low for 15-20 minutes or until heated through.

Nutrition Facts : Calories 207 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 695mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 9g fiber), Protein 18g protein. Diabetic Exchanges

HEARTY TUSCAN WHITE BEAN SOUP



Hearty Tuscan White Bean Soup image

This is a really easy Tuscan style white bean and spinach soup. I prefer it meatless, but mini meatballs can be added.

Provided by Shana C

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 carrots, chopped
2 stalks celery, chopped
1/4 teaspoon dried thyme
1 bay leaf
3 (14 ounce) cans chicken broth
1 (14 ounce) can diced tomatoes, undrained
2 (15 ounce) cans white beans, any variety
1 (10 ounce) packaged frozen chopped spinach, thawed
3/4 cup macaroni, uncooked
salt and pepper
grated parmesan cheese, and or pecorino romano cheese, to serve

Steps:

  • Heat the oil in a 4 quart soup pot over medium heat.
  • Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes.
  • Add the chicken broth, tomatoes and bay leaf.
  • Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
  • Squeeze the water from the thawed spinach and add to the pot.
  • Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes.
  • Add the macaroni and cook until tender according to package directions. (About 10 minutes.).
  • Serve sprinkled with grated parmesan and/or pecorino romano.

Nutrition Facts : Calories 370.6, Fat 11.3, SaturatedFat 1.8, Sodium 725.5, Carbohydrate 50, Fiber 10.6, Sugar 5.4, Protein 19.2

HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY



Healthy & Hearty Black Bean Soup Recipe by Tasty image

Here's what you need: olive oil, onion, celery, carrot, red bell pepper, garlic, jalapeño pepper, salt, pepper, cumin, black beans, vegetable stock, bay leaf, avocado, queso fresco, fresh cilantro, tortilla chip

Provided by Jordan Kenna

Categories     Lunch

Yield 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 onion, diced
2 stalks celery, chopped
1 carrot, chopped
1 red bell pepper, diced
4 cloves garlic, minced
1 jalapeño pepper, seeded, diced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons cumin
60 oz black beans, 4 cans, drained, rinsed
4 cups vegetable stock
1 bay leaf
avocado, chopped, to serve
queso fresco, crumbled, to serve
fresh cilantro, chopped, to serve
tortilla chip, crumbled, to serve

Steps:

  • Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
  • Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
  • Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
  • Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
  • Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
  • Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
  • Pour blended soup back into the pot and mix to incorporate.
  • Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
  • Enjoy!

Nutrition Facts : Calories 865 calories, Carbohydrate 89 grams, Fat 46 grams, Fiber 21 grams, Protein 18 grams, Sugar 14 grams

HEARTY NAVY BEAN SOUP



Hearty Navy Bean Soup image

My family loves navy bean soup! Beans were a commodity you did not survive without in the '30s. This excellent navy beans and ham soup is a real family favorite of ours and I make it often. -Mildred Lewis, Temple, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 8

3 cups (1-1/2 pounds) dried navy beans
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large onion, chopped
1 meaty ham hock or 1 cup diced cooked ham
2 cups chicken broth
2-1/2 cups water
Salt and pepper to taste
Minced fresh parsley, optional

Steps:

  • Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.

Nutrition Facts : Calories 245 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 352mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 16g fiber), Protein 18g protein. Diabetic Exchanges

HEARTY NAVY BEAN SOUP



Hearty Navy Bean Soup image

With two kinds of pork, how can this be anything but awesome. I was never a Navy Bean Soup person... I had a bad recipe! My hubby loves Navy Bean Soup, so I came up with my own recipe... he LOVED it and told me I HAD to write it down so I could make it again. This uses the quick-soak method for the beans, which I believe gives the best consistency to the final product. I hope you enjoy as much as we do, I converted myself to a Navy Bean Soup Eater!

Provided by CHRISSYG

Categories     Beans

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 lb dried navy beans
water
1 1/2 lbs smoked pork necks
6 cups water
4 slices bacon
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1 bay leaf
1 -2 teaspoon salt (or to taste)
1 -2 teaspoon pepper (or to taste)

Steps:

  • In a large pot, cover beans in about two inches of cold water. Bring to a rapid boil, and immediately turn off and take off the heat. Allow to soak for one hour.
  • While this is soaking, in another pot cover the pork neckbones with just enough water to cover (about 6 cups +/-) bring to a boil and simmer for the hour that the beans are soaking.
  • Drain beans, rinse and reserve. In the large pot, render fat from bacon and cook till well browned and crispy. Drain off all but about 1T of the bacon fat. Reserve crumbled bacon.
  • Add the onion, celery, carrot and bay leaf. Sautee until soft. Add beans and the broth from the neckbones. If needed, add more water, to cover beans (do not add salt at this time).
  • Pull any meat from the bones and add to the pot. Simmer beans and neck meat in broth about 40-45 minutes until beans are almost at desired tenderness. Add bacon, stir and check seasoning. This is the time you would add the salt and pepper to taste.
  • If you like a creamy consistency, you can pulse half or more of the mixture in the food processor, or use a submersion blender. Remove bayleaf before serving.

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