Smoked Pork Soup Recipes

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SMOKED PORK SHANK WITH WHITE BEANS



Smoked Pork Shank with White Beans image

Beautiful smoked pork shank delicious with white beans.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 18h45m

Yield 6

Number Of Ingredients 14

1 pound dry cannellini beans
2 tablespoons butter, or to taste
1 onion, diced
2 cloves garlic, chopped
1 (1 1/2) pound smoked pork shank
1 quart water
2 cups chicken stock
2 bay leaves
2 sprigs fresh oregano
2 sprigs fresh rosemary
1 pinch red pepper flakes, or to taste
1 tomato, diced
1 recipe homemade gremolata (see footnote)
salt and ground black pepper to taste

Steps:

  • Place cannellini beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
  • Melt butter in a heavy pot over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  • Stir pork shank, water, chicken stock, and bay leaves into onion mixture; bring to simmer, reduce heat to low, cover the pot with a lid, and simmer until flavors blend, about 45 minutes.
  • Turn shank over and stir oregano, rosemary, and red pepper flakes into chicken stock mixture; add beans and stir. Return mixture to a simmer, cover the pot with a lid, and simmer until beans are almost tender, about 1 hour. Simmer uncovered until beans are tender, about 30 minutes more. Cool to room temperature, cover the pot, and refrigerate, 8 hours to overnight.
  • Spoon accumulated fat from the top of the chilled bean mixture and discard fat. Remove pork shank; cut meat into slices and discard bone.
  • Stir sliced pork shank, tomato, gremolata, salt, and black pepper into bean mixture over medium heat; cook and stir until heated through, 10 to 15 minutes.

Nutrition Facts : Calories 458.4 calories, Carbohydrate 51.5 g, Cholesterol 73.7 mg, Fat 11.7 g, Fiber 0.8 g, Protein 38.6 g, SaturatedFat 3.9 g, Sodium 1189.3 mg, Sugar 2.4 g

PULLED PORK SOUP



Pulled Pork Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 19

4 slices bacon, chopped
1 onion, chopped
4 cloves garlic
3 tablespoons tomato paste
4 teaspoons smoked paprika
1 tablespoon Creole seasoning
1 tablespoon chili powder
1 tablespoon vegetable oil
3 pounds bone-in country-style pork ribs, trimmed of excess fat
1/4 cup apple cider vinegar
2 tablespoons molasses
1 14-ounce can diced fire-roasted tomatoes
4 cups low-sodium chicken broth
1 15-ounce can great Northern beans, drained and rinsed
6 thick slices white bread
4 tablespoons unsalted butter, at room temperature
3 tablespoons sweet pickle relish
4 scallions, chopped
2 tablespoons chopped fresh parsley

Steps:

  • Make the soup: Combine the bacon, onion, garlic, tomato paste, smoked paprika, Creole seasoning and chili powder in a food processor; pulse to make a coarse paste.
  • Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the bacon-spice paste and cook, stirring occasionally, until dark brown, about 6 minutes. Add the ribs, turning to coat. Stir in the vinegar and molasses, scraping up any browned bits from the bottom of the pot.
  • Stir in the tomatoes, chicken broth and 2 cups water. Cover and bring to a simmer, then reduce the heat to low and gently simmer, stirring once or twice, until the ribs are tender, 2 hours to 2 1/2 hours.
  • Transfer the ribs to a cutting board and shred the meat; discard the fat and bones. Position the pot halfway off the burner and increase the heat to medium. The fat will migrate to the cooler side; use a ladle to skim it off. Reposition the pot over the burner and add the shredded pork and the beans. Cook, stirring occasionally, until heated through, about 10 minutes.
  • Meanwhile, prepare the bread: Spread each slice evenly with the butter and relish. Top with the scallions and parsley. Ladle the soup into bowls and serve with the bread.

SMOKED PORK AND BEAN SOUP



Smoked Pork and Bean Soup image

Leftover smoked picnic shoulder or barbeque ribs make a crowd-pleasing soup; garnish with sour cream and Vidalia® onion.

Provided by Nekmor

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h1m

Yield 16

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
½ cup diced sweet onion (such as Vidalia®)
1 scallion, minced
5 cloves garlic, minced
1 (32 ounce) can chicken broth
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (15 ounce) can cream-style corn
1 (15.5 ounce) can white beans, drained and rinsed
1 (15 ounce) can light red kidney beans, drained and rinsed
1 pound shredded smoked pork
2 teaspoons ground cumin
2 (15 ounce) cans black beans, drained and rinsed
2 tablespoons lime juice
salt and ground black pepper to taste
1 (14 ounce) can whole kernel corn, drained

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add onion and scallion; cook and stir until softened, 3 to 5 minutes. Add garlic; cook and stir until aromatic, 3 to 5 minutes.
  • Put chicken broth, diced tomatoes, cream-style corn, white beans, light red kidney beans, pork, and cumin into the saucepan; bring soup to a simmer and cook for 15 minutes.
  • Blend black beans and lime juice in a blender. Add beans to soup, season with salt and pepper, and simmer for 20 minutes. Garnish servings with corn kernels.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 31.4 g, Cholesterol 22.1 mg, Fat 3.7 g, Fiber 7.9 g, Protein 15.9 g, SaturatedFat 0.8 g, Sodium 857.1 mg, Sugar 2.4 g

SMOKED PORK, WHITE BEAN AND VEGETABLE SOUP



Smoked Pork, White Bean and Vegetable Soup image

Thrown together with what I had on hand this miserably rainy, perfect for cooking a big pot of soup, Sunday. Good enough to write down...

Provided by Kyle Newton

Categories     Clear Soup

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

2 (15 ounce) cans cannellini beans, rinsed and drained
1 onion, chopped
3 garlic cloves, minced
2 carrots, chopped
2 stalks celery, chopped
1 medium potato, pealed and cubed 1/2 inch
2 cups cabbage, chopped
2 tablespoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 tablespoons olive oil
4 pieces bacon, chopped up
1/4 lb smoked pork, cut into small bites
salt and pepper
water

Steps:

  • Heat olive oil in a heavy soup pot and add bacon until it's crisp, not burned. Remove bacon with slotted spoon and set aside.
  • Add onion, carrot and celery to pot and cook over medium heat to soften, not brown about 5 minutes or more. Add garlic, rosemary, thyme, ground pepper and stir for about a minute until garlic is fragrant.
  • Add potato, cabbage, beans and pork, stir and cook for a minute or two and then add water -I add a lot but if you want it to be more stewy than soupy, don't add as much.
  • Turn heat to high and bring to boil, turn down to low and simmer for 15 minutes or until your vegetables are cooked. Take off heat and add salt 1/4 teaspoon at a time, stirring after adding and tasting until it's seasoned.

SMOKED PORK SOUP



Smoked Pork Soup image

This tasty Smoked Pork Soup combines fresh sweet corn, smoked pork butt, onions, green chili's and salsa style tomatoes into a delectable soup.

Provided by Beth Pierce @smalltownwoman

Categories     Other Soups

Number Of Ingredients 10

1 tablespoon(s) olive oil
1 small onion chopped
3 ears corn shucked and kernels removed
1 tablespoon(s) ground cumin
1 teaspoon(s) cajun seasoning (to taste)
4 cup(s) low sodium chicken broth
2 (4 ounce) cans green chiles
1 (14.5 ounce) can fire roasted salsa style tomatoes
1 (14.5 ounce) can diced tomatoes
1 pound(s) chopped smoked pork butt

Steps:

  • Heat oil olive over medium heat in a Dutch oven or heavy stock pot. Add onions and the corn. Cook until the corn starts to turn a rich golden brown; stirring occasionally. This can take 10-15 minutes depending on how dark you want the corn.
  • Stir in the cumin and Cajun seasonings. Cook for 1 minute; stirring constantly. Add chicken broth scraping the bottom of the pan to deglaze it. Stir in the green chiles, salsa style tomatoes, diced tomatoes and cooked pork. Simmer for 20-25 minutes.

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