SMOKED PORK AND BEAN SOUP

Smoked Pork and Bean Soup image

Leftover smoked picnic shoulder or barbeque ribs make a crowd-pleasing soup; garnish with sour cream and Vidalia® onion.

Provided by Nekmor

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 1h1m

Yield 16

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
½ cup diced sweet onion (such as Vidalia®)
1 scallion, minced
5 cloves garlic, minced
1 (32 ounce) can chicken broth
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (15 ounce) can cream-style corn
1 (15.5 ounce) can white beans, drained and rinsed
1 (15 ounce) can light red kidney beans, drained and rinsed
1 pound shredded smoked pork
2 teaspoons ground cumin
2 (15 ounce) cans black beans, drained and rinsed
2 tablespoons lime juice
salt and ground black pepper to taste
1 (14 ounce) can whole kernel corn, drained

Steps:

Heat olive oil in a large saucepan over medium heat. Add onion and scallion; cook and stir until softened, 3 to 5 minutes. Add garlic; cook and stir until aromatic, 3 to 5 minutes.
Put chicken broth, diced tomatoes, cream-style corn, white beans, light red kidney beans, pork, and cumin into the saucepan; bring soup to a simmer and cook for 15 minutes.
Blend black beans and lime juice in a blender. Add beans to soup, season with salt and pepper, and simmer for 20 minutes. Garnish servings with corn kernels.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 31.4 g, Cholesterol 22.1 mg, Fat 3.7 g, Fiber 7.9 g, Protein 15.9 g, SaturatedFat 0.8 g, Sodium 857.1 mg, Sugar 2.4 g