Chicken and Mushroom Soup

Chicken and Mushroom Soup

Pork and Bean Soup is a hearty, flavorful dish that combines tender pork with rich, savory beans in a savory broth. It’s the perfect comfort food that’s filling and packed with protein and fiber.

Whether you use ham, pork shoulder, or sausage, this soup is customizable and great for using leftover pork or ham.

Here’s a simple recipe for Pork and Bean Soup:

Pork and Bean Soup Recipe

Ingredients:

Pork (ham, pork shoulder, or sausage): 1 lb, cubed or cut into pieces (if using leftover ham, cut into small cubes)

Canned beans: 2 cans (15 oz each), drained and rinsed (such as white beans, cannellini, or navy beans)

Onion: 1 medium, chopped

Garlic: 3 cloves, minced

Carrot: 1 large, peeled and diced

Celery: 2 stalks, diced

Tomato paste: 2 tablespoons

Vegetable or chicken stock: 4 cups

Olive oil: 2 tablespoons

Dried thyme: 1 teaspoon

Bay leaf: 1 (optional)

Salt and pepper: to taste

Fresh parsley: chopped, for garnish

Red pepper flakes: a pinch (optional for heat)

Instructions:

Prepare the Ingredients:

Cube the pork (or chop the leftover ham). Chop the onion, garlic, carrot, and celery. Drain and rinse the beans.

Sauté the Pork:

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the cubed pork (or sausage), and brown it for 5-7 minutes, turning occasionally. If you’re using leftover ham, skip this step and add the ham later with the beans and broth.

Sauté the Vegetables:

In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes, until the vegetables are softened and the onion is translucent.

Add Garlic and Tomato Paste:

Add the minced garlic and tomato paste to the pot, and cook for another 1-2 minutes, stirring to combine. This helps deepen the flavor of the soup.

Add the Stock and Beans:

Pour in the vegetable or chicken stock and add the drained beans to the pot. Stir to combine, and bring the soup to a boil.

Simmer the Soup:

Once boiling, reduce the heat to low, and add the dried thyme, bay leaf (if using), salt, and pepper. Let the soup simmer for about 30-45 minutes to allow the flavors to meld together. If using leftover ham, add it during the last 15 minutes of simmering.

Adjust Seasonings:

After the soup has simmered and the flavors have developed, taste the soup and adjust the seasoning with salt, pepper, or red pepper flakes (for a bit of heat) as needed.

Serve:

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad.

Tips:

For extra depth of flavor: Add a splash of apple cider vinegar or a squeeze of lemon juice to brighten the soup.

For a creamier soup: Blend part of the soup with an immersion blender to create a creamy texture while keeping some whole beans for texture.

Add extra veggies: You can include greens like spinach, kale, or collard greens for added nutrition.

Make it spicier: Add diced jalapeños or a dash of hot sauce for an extra kick.

Pork and Bean Soup is a delicious, savory dish that’s easy to make and incredibly filling. The tender pork combined with creamy beans makes for a comforting meal, and it’s perfect for using up leftover pork or ham. It’s a great choice for a hearty lunch or dinner!