White Bean Soup With Pork Recipes
WHITE BEANS WITH SALT PORK
This white beans recipe is from Fabio Trabocchi's cookbook, "Cucina of Le Marche," and goes wonderfully with his Grilled Pork Chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Place beans and baking soda in a large bowl. Add enough water to cover by 2 inches. Let soak, overnight, at room temperature.
- If using salt pork, bring a large saucepan of water to a boil over high heat. Add salt pork and cook for 10 minutes. Drain and let cool.
- Cut salt pork or pancetta into 1/2-inch cubes. Place in a medium saucepan and add enough water to cover by 1/2 inch. Bring to a simmer over medium heat. Add rosemary and continue cooking until tender, adding more water as necessary to keep meat covered by 1/4 inch, about 30 minutes for salt pork or 10 minutes for pancetta. Remove from heat and set aside.
- Drain beans and place in a medium saucepan. Add enough fresh water to cover by 2 inches. Bring to a simmer over medium-high heat and cook until tender, about 35 minutes, skimming any impurities that rise to the surface. Remove from heat and set aside.
- Heat oil in a large saucepan over medium-high heat. Add onion, garlic, prosciutto, and parsley; cook, stirring, until onion and garlic are lightly golden, about 8 minutes. Add tomatoes and cook until softened, about 5 minutes. Drain salt pork or pancetta and add to pan, along with beans and their cooking liquid. Bring to a simmer, skimming surface as necessary. Partially cover saucepan, reduce heat and gently simmer until beans are tender and salt pork is translucent, about 20 minutes.
- Drizzle with olive oil and season with salt; serve with bread.
HEARTY PORK BEAN SOUP
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
Time 6h40m
Yield 12 servings (4 quarts)
Number Of Ingredients 16
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
PORK ROAST AND WHITE BEANS
I adjusted this recipe, after seeing one with similar ingredients that had far more steps and ingredients. Using salsa in place of canned tomatoes and chopped onions not only saves time, but also offers the ability to add spice, by using medium or hot salsa. I make this in both the slow cooker and oven.
Provided by ddow
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 7h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place roast into the slow cooker; add bay leaves to bottom of slow cooker. Pour beans, salsa, and beer over and around roast.
- Cook on Low, 7 to 8 hours.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 28.1 g, Cholesterol 72 mg, Fat 13.4 g, Fiber 6.1 g, Protein 27.4 g, SaturatedFat 4.9 g, Sodium 385.8 mg, Sugar 2 g
SMOKED PORK AND BEAN SOUP
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
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
AMY'S WHITE BEAN SOUP WITH PORK SHOULDER
An awesome veggie soup with small white beans. this freezes well and makes lots of servings! One serving is about 2 cups.
Categories Beef/Pork Dinner Beef/Pork Dinner
Yield 12
Number Of Ingredients 8
Steps:
- cook beans according to package directions. Add your chopped veggies. Brown then roast your pork shoulder blade steak and then add it to your soup. continue to simmer on low for another hour or two, although it can go longer. Remove pork from pot, trim fat and bone away and separate into chunks and add back into soup. Add S&P to taste.
- Makes about 12 2 cup servings.
Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories
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CREAMY WHITE BEAN AND PORK STEW - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
4/5 (3)Estimated Reading Time 2 mins
- Cut pork into 1/2 inch cubes and brown in the bacon fat. When pork is seared, take it out of the pot and set aside.
- Add the carrot and cook until soft, add the garlic until you can smell it and add the wine, scrapping off any browned bits off the bottom of the pan.
- Add the beans that have been drained and rinsed under water. Keep one of the cans on the side until later.
NAVY BEAN SOUP | DELICIOUS WHITE BEAN SOUP RECIPE
From cookingnook.com
Cuisine AmericanTotal Time 2 hrs 20 minsCategory SoupCalories 258 per serving
- Soak dried navy beans (or other white beans if desired) in the 2 1/2 quarts of water overnight. Discard the soaking water.
- When ready to make the soup, fry the salt pork in a stock pot. Add the onions, carrots, celery, and potato. Lightly sauté until soft but not brown. Add the seasonings and ham bone.
- Cover and bring to a boil slowly. Reduce heat once it boils and simmer gently for about 2 hours. Remove the ham bone and set it aside. Remove any meat on the ham bone, dice and add to the soup. Add the seasonings and simmer gently for a few minutes. Serve topped with chopped parsley.
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4.4/5 (24)Total Time 26 hrs 15 minsCuisine Caribbean, LatinCalories 612 per serving
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PORK, WHITE BEAN & KALE SOUP RECIPE | EATINGWELL
From eatingwell.com
5/5 (48)Calories 223 per servingTotal Time 40 mins
- Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot.
- Add onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
- Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.
MULTI BEAN SOUP WITH PORK | COOL BEAN COOKING
From coolbeancooking.com
Cuisine AmericanCategory SoupServings 6Total Time 1 hr 50 mins
- Add 1 tablespoon of olive oil to a large Dutch oven over medium heat. Season pork ribs with salt & pepper and add to Dutch oven. Sear on both sides, about 6 minutes per side. Transfer pork to a plate and set aside.
- Add the remaining olive oil, celery, onion, and garlic to the Dutch oven. Season with salt & pepper, to taste. Cook until vegetables soften and begin to brown, about 5 minutes, stirring occasionally.
- Return pork to Dutch oven; add soaked and drained beans, broth, bay leaf, and Italian seasoning. Season with additional salt & black pepper, as desired; stir to combine.
EASY HEALTHY 15 BEAN SOUP WITH PORK | LYNCHBURG MAMA
From lynchburgtnmama.com
Cuisine AmericanTotal Time 9 hrs 50 minsCategory Soups, Stews, ChiliCalories 501 per serving
- Dutch Oven Method: Soak beans overnight or use the quick soak method according to package directions. Set aside. Add olive oil to a 6 quart or larger Dutch oven set over medium heat. Season pork ribs with salt and black pepper, to taste, and add to Dutch oven. Sear on both sides, approximately 6-7 minutes per side or until the meat easily releases from the bottom. Transfer ribs to a plate and set aside. Add the remaining olive oil, celery, carrot, onion, and garlic to the Dutch oven. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and begin to develop some color, approximately 4-5 minutes. Return ribs to Dutch oven and add soaked and drained beans, chicken broth (or water), bay leaves, and dried herbs. Season with additional salt and black pepper, as desired, and stir to combine. Increase heat to medium-high and bring to a rapid boil, then immediately reduce heat to just below medium for one hour and 15 minutes
- Crockpot/Slow Cooker Method: After sorting your beans and picking out any unwanted debris, rinse them well and place in your slow cooker. I recommend using slow cooker liners to make for easy clean-up! Sear your ribs and add to the slow cooker. Add your seasonings, broth, and vegetables. Cover and cook on low for 7 to 8 hours, until the beans are tender. Remove the rib bones, shred the pork. Return to the slow cooker. Stir and serve!
- Instant Pot Method: Select sauté to preheat the pressure cooker. Add a tablespoon of olive oil and sear your seasoned pork ribs. Remove from the inner pot and set aside. Add more olive oil or butter and onion, celery, and carrots. Sauté until the onion is tender, about 3 minutes. Add the minced garlic and sauté until fragrant. Add your broth and use a wooden spoon to scrape any of the stuck-on bits. Add your beans to the pot and stir in the seasonings. Return the ribs to the pot. Lock the lid in place, set the vent to seal, and select high pressure for 45 minutes. When the soup is finished cooking, allow the pot to naturally release for 10 minutes. Then quick release to allow the rest of the steam of vent. Once the valve drops, carefully remove the lid. Remove the ribs and bones. Shred the meat and return to the pot. Season with salt and pepper to your liking. Enjoy!
PORK AND BEAN SOUP RECIPE | SIDECHEF
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4/5 (1)Total Time 1 hr 15 minsCategory SoupCalories 184 per serving
- Simmer Pork Ribs (2 pound) with Scallion (2 stalk), Onion (1), Garlic Paste (1 tablespoon), Tomato Paste (1 tablespoon) and Kosher Salt (to taste) and Cayenne Pepper (to taste).
- Simmer pork until very tender, but not falling apart. There should be about 1 quart of stock remaining; if not, adjust with water and additional seasonings. This should take an hour or more depending on the thickness.
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5/5 (4)Total Time 45 minsCategory Main CourseCalories 312 per serving
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From kitchensanctuary.com
5/5 (1)Total Time 5 hrs 5 minsCategory DinnerCalories 413 per serving
- Start with the pulled pork. Preheat the oven to 150°C/300°F. Heat the oil in a large oven-proof pan on a high heat. Season the pork with the salt and pepper and place the pork in the pan. Brown on all sides (this should take about 15 minutes altogether).
- Add the carrots, onion, celery, garlic and stock. Bring to the boil, then turn off the heat and place a lid on the pan. Transfer to the oven and cook for 3 ½ - 4 hours, checking 2 or 3 times during cooking. Top up with boiling water if the liquid level reduces by more than a half.
- Once the pork has cooked, leave to cool. Drain the liquid, reserving the stock (discard the vegetables). Allow the stock to cool, then refrigerate. Once chilled, the fat will form a solid layer at the top. You can discard this layer of fat, or use for another dish.
- Place the pork on a chopping board. Remove and discard the skin. Shred the meat using two forks, removing any excess fat that may be remaining.
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From myrecipes.com
3/5 (4)Total Time 5 hrs 10 minsServings 6Calories 513 per serving
- Warm olive oil in a skillet over medium heat. Add onion and cook, stirring occasionally, until softened, 5 minutes. Add garlic and cook until fragrant, 1 minute more.
- Scrape onions and garlic into a slow cooker. Add beans, pork chop, broth, 1 cup water and thyme and cook on low heat for 4 to 5 hours, until beans are tender, adding more water during cooking if necessary.
- Discard thyme sprigs. Remove pork chop and shred meat. Return meat to soup. Season with salt and pepper, and then serve.
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