Smoked Pork White Bean and Vegetable Soup
Warm up with a bowl of hearty and satisfying Smoked Pork White Bean and Vegetable Soup, a comforting one-pot meal packed with rich flavors and wholesome ingredients. This rustic soup combines tender smoked pork, creamy white beans, and an array of aromatic vegetables like onion, carrots, and celery, all simmered in a flavorful broth infused with smoked paprika and thyme. Optional additions like chopped kale and a squeeze of lemon add vibrant touches to this already irresistible dish. Perfect for cozy weeknight dinners or meal prep, this soup is ready in just an hour and yields six generous servings. Garnish with fresh parsley for a pop of color and serve with crusty bread for the ultimate comforting experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound smoked pork (such as smoked ham, smoked pork shoulder, or pork hock), shredded or diced
- 2 15-ounce cans canned white beans (such as cannellini or great northern beans), drained and rinsed
- 1 15-ounce can diced tomatoes, with juice
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 cups kale, chopped (optional)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped (for garnish)
- 4 lemon wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the smoked pork to the pot and stir to combine.
Add the drained and rinsed white beans, the diced tomatoes with their juice, and the chicken broth to the pot.
Stir in the bay leaf, dried thyme, and smoked paprika. Season with salt and black pepper.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let the soup simmer for 30 minutes, stirring occasionally.
If using kale, add the chopped kale to the pot during the last 10 minutes of cooking. Stir to combine and allow the kale to wilt.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with lemon wedges on the side for a bright touch, if desired.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 9142 mg | 397% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 34.7 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 991 mg | 76% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 5995 mg | 128% | |
*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.
