Pork and Bean Soup Pot
Warm, hearty, and overflowing with rustic charm, the Pork and Bean Soup Pot is the ultimate comfort food that brings big flavors to your table with minimal effort. Tender pork shoulder cubes are seared to perfection before simmering alongside creamy white beans, fresh veggies like carrots and celery, and aromatic spices including rosemary and paprika in a rich, savory chicken broth. The addition of canned diced tomatoes offers a tangy brightness, while a bay leaf and garlic deepen the complexity of this robust soup. Ready in about an hour, this one-pot wonder is perfect for cozy weeknight dinners or family gatherings. Garnish with freshly chopped parsley to add a pop of color and serve with crusty bread for a complete, satisfying meal. With keywords like "pork soup recipe," "bean soup," and "one-pot comfort food," this dish is sure to shine on your table and in search results!
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Recipe Information
Ingredients
- 1.5 pounds pork shoulder (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 4 garlic cloves (minced)
- 6 cups chicken broth
- 1 14-ounce can canned diced tomatoes (undrained)
- 2 15-ounce cans canned white beans (drained and rinsed)
- 1 bay leaf
- 1 teaspoon fresh rosemary (finely chopped)
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large soup pot over medium-high heat.
Season the pork shoulder cubes lightly with salt and pepper, then add them to the pot in batches. Brown the pork on all sides (about 4–5 minutes per batch), then transfer to a plate and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and stir to deglaze the bottom of the pot, scraping up any browned bits.
Add the diced tomatoes (with their juices), white beans, bay leaf, rosemary, paprika, salt, and black pepper to the pot. Stir well to combine.
Return the browned pork to the pot and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 45–50 minutes, or until the pork is tender and the flavors have melded together.
Taste the soup and adjust seasoning as needed with additional salt and pepper.
Ladle the soup into bowls, sprinkle with chopped parsley, and serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1275 mg | 55% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 6.0 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1335 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
