Pork N Bean Soup Recipes

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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

Categories     Dinner     Lunch

Time 6h40m

Yield 12 servings (4 quarts)

Number Of Ingredients 16



Hearty Pork Bean Soup image

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

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

ROAST PORK SOUP

This well-seasoned, satisfying soup has a rich, full-bodied broth brimming with potatoes, navy beans and tender chunks of pork. It's been a family favorite for years. Served with cornbread, it's one of our comfort foods in winter. -Sue Gulledge, Springville, Alabama

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 10



Roast Pork Soup image

Steps:

  • In a soup kettle or Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are crisp-tender, about 45 minutes. Sprinkle with basil.

Nutrition Facts : Calories 206 calories, Fat 5g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 435mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

3 cups cubed cooked pork roast
2 medium potatoes, peeled and chopped
1 large onion, chopped
1 can (15 ounces) navy beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
4 cups water
1/2 cup unsweetened apple juice
1/2 teaspoon salt
1/2 teaspoon pepper
Minced fresh basil

PORK 'N' BEAN SOUP

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

Provided by Recipe Junkie

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6



Pork 'n' Bean Soup image

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 287.7, Fat 3.7, SaturatedFat 1.1, Cholesterol 8.1, Sodium 1165.4, Carbohydrate 52.5, Fiber 12.5, Sugar 0.7, Protein 16.5

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

SPANISH PORK WITH BEANS

Providing all five of your 5-a-day, this flavour-packed butterbean stew pairs perfectly with lean pork shoulder steaks - perfect to enjoy after a workout

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 15



Spanish pork with beans image

Steps:

  • Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
  • Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
  • Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
  • If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.

Nutrition Facts : Calories 454 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 17 grams fiber, Protein 39 grams protein, Sodium 1.5 milligram of sodium

3 garlic cloves , 1 crushed, 2 sliced
2 tbsp rapeseed oil
4 tsp smoked paprika
4 lean pork shoulder steaks (525g), trimmed of any fat
2 large onions (340g), halved and sliced
325g carrots (about 6), diced
2 tbsp sherry vinegar
2 red peppers , deseeded and chopped
1 tbsp vegetable bouillon powder , made up to 500ml with boiling water
3 rosemary sprigs , leaves picked and finely chopped
200g whole cherry tomatoes
2 tbsp tomato purée
2 x 400g cans butter beans , drained
⅓ x 30g pack parsley , chopped
squeeze of lemon (optional)

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