Pork And Bean Soup Pot Recipes

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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

PORK 'N' BEAN SOUP



Pork 'n' Bean Soup image

I like to make this comforting soup at least once a month. It simmers on its own while you prepare the rest of the meal. Try adding cooked elbow noodles or cubed chicken.-Kelly Olson, Moab, Utah

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 6

2 cans (11 ounces each) pork and beans
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 package (16 ounces) frozen corn, thawed
4 cups chicken broth
3 pickled jalapeno peppers, seeded and chopped
1 teaspoon garlic salt

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.

Nutrition Facts : Calories 182 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1296mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 8g fiber), Protein 10g protein.

PORK AND BEAN SOUP POT



Pork and Bean Soup Pot image

Make and share this Pork and Bean Soup Pot recipe from Food.com.

Provided by Yia Yia

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 plum tomatoes, quartered
1 cup carrot, roughly chopped
1 -2 tablespoon olive oil
1/2 lb boneless sirloin pork chop
2 tablespoons garlic, minced, 4 cloves
1/2 cup red onion, roughly chopped
1/2 cup regular barley (not quick cooking)
28 ounces chicken broth (canned or fresh)
1 tablespoon fresh marjoram (1 t dry)
1 tablespoon fresh sage (1 t dry)
1/2 teaspoon red pepper
1 (15 ounce) can black beans, drained

Steps:

  • Preheat oven to 375 degrees.
  • Place carrots and tomatoes on a flat roasting pan. Sprinkle with salt and pepper. Roast in the oven for 20 minutes.
  • In the meantime, cube pork, chop the onion and mince the garlic.
  • Heat a sauté pan over medium high heat, add the olive oil. Brown the meat in the oil, add the onion and then the garlic. Season lightly with salt and pepper.
  • Remove the vegetables from the oven and add to the sauté pan. Mix.
  • Add the barley to the pan, stir to coat with juices from the pan and add the chicken broth almost immediately.
  • Add the marjoram, sage and red pepper.
  • Bring to a boil, reduce heat and simmer, covered for 1 hour or until barley is tender. When barley is tender, add the drained black beans and heat through. Serve.

Nutrition Facts : Calories 406.2, Fat 9.5, SaturatedFat 2.4, Cholesterol 36.3, Sodium 723.5, Carbohydrate 51.7, Fiber 15.3, Sugar 4.6, Protein 29.5

PORK CABBAGE, POTATO AND BEAN SOUP



Pork Cabbage, Potato and Bean Soup image

I only had 3 (4 ounce) pork loin chops in my freezer and needed to feed four people. So, I came up with the tasty and light soup. Everyone ate it and even went back for seconds (which hardly ever happens!).

Provided by landlocked 2

Categories     Clear Soup

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
12 ounces boneless pork loin chops, cut into 1/2 cup pieces
1 medium onion, diced
1 cup celery, diced
1/2 cup green pepper, diced
6 cups chicken broth, low sodium
14 1/2 ounces diced tomatoes
1 tablespoon garlic, chopped
1 teaspoon marjoram, dried
1 teaspoon thyme, dried
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 medium potatoes, diced
15 1/2 ounces light kidney beans, drained
12 ounces coleslaw mix

Steps:

  • In a large pot, add olive oil and brown pork, onions, celery and green peppers.
  • Add diced tomatoes and chicken broth and spices to pot. Mix thoroughly.
  • Let pot simmer for about 1 hour.
  • Add diced potatoes, kidneys and coleslaw mix to pot.
  • Simmer for about another 1/2 hour.
  • Serve!.

Nutrition Facts : Calories 244.4, Fat 8, SaturatedFat 1.9, Cholesterol 28.5, Sodium 913.2, Carbohydrate 25.2, Fiber 6.5, Sugar 5.8, Protein 18.2

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