Best Smoked Pork And Bean Soup Recipes

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

Ingredients

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 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

Ingredients

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