If you are looking for a new way to incorporate beans to your diet, soup is a perfect option for you. You have two options whether to use dried beans for the soup or canned beans. Recipes with both options will be almost identical. You make the broth and add sautéed veggies for color and flavor. The only distinctive thing between the two will be cooking time. As dried beans should be presoaked before cooking for at least one hour or two and then boiled for an hour and a half. You can do the math. So, I decided to use canned beans instead and to make white bean soup with canned beans.
The soup you are about to try turned out perfect. In hour and half you will get a rich nutritious meal with thick texture, mouthwatering colors and insane aroma. Hope that you will enjoy!
Pork and White Bean Soup Ingredients:
- 400 g pork loin;
- 1 can white beans;
- 2 potatoes;
- 1 onion, chopped;
- 1 carrot, grated;
- ½ bell pepper, chopped;
- 1.5 l water;
- 1 tbsp. olive oil;
- 1-2 tbsp. tomato paste;
- 1 tsp. mix of oregano, thyme and basil;
- 1 bay leaf;
- 2-3 black peppercorns;
- salt and pepper to your taste.
How to cook soup with canned beans and pork loin at home:
- To cook broth for our beans soup place, cut meat into medium sized cubes and place them in the pot. Cover with cold water and let it boil. Get rid of all the foam floating on the surface of the broth. Add peppercorns with a bay leaf. Reduce heat to low and let the broth simmer for 50-60 minutes.
- While we are cooking broth on the stove, lets sauté vegetables. Chop peeled onion into small cubes. Heat oil in the skillet over medium to high heat and add onion. Sauté onion for 3 minutes until soft.
- Add chopped bell pepper to the skillet. Cook vegetables for additional 3-5 minutes.
- Grate carrot and add it to the mix. Sauté for about 5 minutes more and take it from the stove.
- When you see that the meat in the pot is cooked through, take it out of the broth together with a bay leaf and peppercorns (as they gave all the flavor to the broth). Shred it into small pieces.
- Add cubed potatoes to the simmering broth. Get it to a boil again and let potatoes cook for 10 minutes.
- In 10 minutes, add sautéed vegetables.
- Check the doneness of potatoes. If they are cooked through, now is the time to add drained beans from the can (I usually rinse them slightly in the colander, too).
- Add tomato paste and thoroughly mix it in the pot to get it evenly dissolved in the broth. You can also use canned beans in tomato sauce, then you reduce the amount of tomato paste or do not use it all. Or you can skip this step entirely (I just love the sourness that tomato paste adds to the mix).
- In the end, you add shredded meat, chopped fresh parsley and other seasoning you have (herbs, salt and pepper). Let the soup reboil, cover the pot with a lid and take it off the stove. Let it sit for 10 minutes or so before serving.
Enjoy your meal!
Here is an option for you to make this soup vegetarian. You can use vegetables broth instead of meat broth. In addition, the cooking time will reduce to only 30 minutes. And who does not want to spend only half an hour for a dinner? If you have any ideas on how to make this recipe better, please, leave them in the comment section below.
White Bean Soup Recipe with Pork
Ingredients
- 400 g pork loin
- 1 can white beans
- 2 potatoes
- 1 onion, chopped
- 1 carrot, grated
- ½ bell pepper, chopped
- 1½ l water
- 1 tbsp. olive oil
- 1-2 tbsp. tomato paste
- 1 tsp. mix of oregano, thyme and basil
- 1 bay leaf
- 2-3 black peppercorns
- salt and pepper to your taste
Instructions
- To cook broth for our beans soup place, cut meat into medium sized cubes and place them in the pot. Cover with cold water and let it boil. Get rid of all the foam floating on the surface of the broth. Add peppercorns with a bay leaf. Reduce heat to low and let the broth simmer for 50-60 minutes.
- While we are cooking broth on the stove, lets sauté vegetables. Chop peeled onion into small cubes. Heat oil in the skillet over medium to high heat and add onion. Sauté onion for 3 minutes until soft.
- Add chopped bell pepper to the skillet. Cook vegetables for additional 3-5 minutes.
- Grate carrot and add it to the mix. Sauté for about 5 minutes more and take it from the stove.
- When you see that the meat in the pot is cooked through, take it out of the broth together with a bay leaf and peppercorns (as they gave all the flavor to the broth). Shred it into small pieces.
- Add cubed potatoes to the simmering broth. Get it to a boil again and let potatoes cook for 10 minutes.
- In 10 minutes, add sautéed vegetables.
- Check the doneness of potatoes. If they are cooked through, now is the time to add drained beans from the can (I usually rinse them slightly in the colander, too).
- Add tomato paste and thoroughly mix it in the pot to get it evenly dissolved in the broth. You can also use canned beans in tomato sauce, then you reduce the amount of tomato paste or do not use it all. Or you can skip this step entirely (I just love the sourness that tomato paste adds to the mix).
- In the end, you add shredded meat, chopped fresh parsley and other seasoning you have (herbs, salt and pepper). Let the soup reboil, cover the pot with a lid and take it off the stove. Let it sit for 10 minutes or so before serving.
Notes
Do not forget to share white bean soup recipe with you friends, if you like it!
