White Bean Soup Recipe with Pork
Hearty, comforting, and full of rich flavor, this white bean soup with pork is the perfect meal for any season. Slow-cooked with tender pork, creamy white beans, and aromatic herbs, this soup offers a satisfying blend of protein and wholesome ingredients.
Servings 4 servings
Calories 46kcal
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 bean 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, let vegetables sauté. 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 an additional 3-5 minutes.
- Grate the 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 give 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 the potatoes cook for 10 minutes.
- In 10 minutes, add sautéed vegetables.
- Check the doneness of the 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 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
*calories per 100 g