Pork Bean Soup Recipes

PORK 'N' BEAN SOUP

Steps:

• In a large saucepan, combine the beans, corn, broth, peppers and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until heated through.

HEARTY PORK BEAN SOUP

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.

TENDER PORK STEW WITH BEANS

Steps:

• Season pork tenderloin with salt and black pepper.
• Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
• Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
• Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

PORK & BEAN SOUP

Steps:

• Cut pork in bite size strips and fry in oil until brown. Stir in water, soup, carrots, worcestershire sauce, and mustard.
• Bring to a boil, then simmer covered for 15 minutes.

PORK 'N' BEAN SOUP

Steps:

• In a large saucepan, combine the beans, corn, broth, peppers and garlic salt.
• Bring to a boil.
• Reduce heat.
• Simmer, uncovered, for 20 minutes or until heated through.

BEAN AND PORK BARREL SOUP

Steps:

• 24 hours before, souse the beans in warm water. The next day, put them in a large pan and bring to boil. When the water starts to boil add the sodium bicarbonate, which will help eliminate all the toxins from the beans. Filter the beans and throw away this yellow-greenish water. Put the beans in another pan filled with hot water and bring to boil once again. Throw away the water and put the beans in a large bowl.
• Wash the smoked pork barrel and cut in in several places. Put it in a pan and bring to boil. Throw away the water. Wash again the smoked pork barrel and dice it. In a saucepan, add 3 tbsp sunflower oil and leave it to heat. Add the pork barrel and cook slowly until brown and soft.
• In a large pan, add the beans and cook slowly. When the water starts to boil, add the herb broth then, reduce the heat, cover the pan and leave to cook slowly for 45 minutes-1 hour or until the beans are cooked.
• In a saucepan, mix the rest of the sunflower oil with the flour and cook slowly, but take care not to fry the flour. Then add the mixture to the soup, together with the tomato juice, salt and pepper.
• Add the carrots, onion, bell pepper and celery and cook slowly for 15 minutes. Add the pork barrel and cook for another 10 minutes.
• At the end, add the thyme and tarragon and serve with crunchy bread.