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.

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.

BLACK BEAN & PORK SOUP

Steps:

• Cut your pork loin in thirds.
• Use plastic wrap and pound the pork until 1/4-inch thick.
• Season with salt and pepper and cook the pork in a little oil until done ( I use my soup kettle). Cut into cubes after it rests awhile. Set a side.
• Add the onion fresh garlic and pepper flakes & cook 5 minutes.
• Add carrot and corn cook 5 minutes.
• Add your soup base to the bean liquid and add water until you have 2 quarts of liquid.
• Add liquid, dry spices, diced tomato, lime (squeeze and drop in).
• Portion beans into 2 parts, crush 1/2 into paste, add all to soup.
• Now add the cubed pork.
• Cook 30 minutes and remove the lime rind.
• After 2 hours add milk and simmer 2 more hours until the beans and meat are tender.
• Serve with dollop of sour cream and chopped green onion.

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.

KIDNEY BEAN SOUP

Steps:

• Place meat, carrots, celery, and tomatoes in a large pot over medium heat. Fill with water to completely cover meat, almost to the top of the pot. Bring to a boil, then reduce heat and simmer 90 minutes.
• In a frying pan, fry chopped onions until browned; put aside.
• To the soup pot, add kidney beans with their liquid, potatoes and fried onions; cook until potatoes are tender, about 20 minutes. Add the beef bouillon cubes, and cook for 5 minutes. Add salt to taste. Serve.