Pork N Bean Soup
Warm up with a hearty bowl of Pork N Bean Soup, a comforting, protein-packed dish brimming with flavor and wholesome ingredients. Tender chunks of browned pork shoulder are simmered alongside creamy white beans, hearty kidney beans, and a medley of vegetables like carrots, celery, and onion. Infused with smoky paprika, aromatic thyme, and a touch of garlic, this rich and savory soup is beautifully balanced by the brightness of diced tomatoes and fresh parsley garnish. Ready in just an hour, this one-pot meal is perfect for feeding a crowd or meal-prepping for the week. Serve it with a hunk of crusty bread for the ultimate cozy dinner experience. Keywords: pork and bean soup, hearty soup recipe, one-pot meals, pork shoulder soup, bean soup with vegetables.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound pork shoulder (boneless, diced)
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 medium carrots (peeled and diced)
- 2 stalks celery stalks (chopped)
- 2 cups canned white beans (drained and rinsed)
- 2 cups canned kidney beans (drained and rinsed)
- 6 cups chicken broth
- 1 15-ounce can diced tomatoes (canned, including juice)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the diced pork shoulder to the pot and cook for 5-7 minutes, stirring occasionally, until the pork is browned on all sides. Remove the pork from the pot and set it aside.
To the same pot, add the chopped onion, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Return the browned pork to the pot. Add the white beans, kidney beans, chicken broth, diced tomatoes with their juice, bay leaf, thyme, smoked paprika, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 30 minutes, or until the pork is tender and the flavors are well combined.
Remove the bay leaf from the pot and discard it.
Taste and adjust seasoning if needed.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm.
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 7893 mg | 343% | |
| Total Carbohydrate | 199.2 g | 72% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 31.8 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 711 mg | 55% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 6890 mg | 147% | |
*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.
