Smoked Pork and Bean Soup

Leftover smoked pork of any kind combined with convenient canned beans, tomatoes, and corn makes a big batch of hearty crowd-pleasing soup.

• Preparation Time: 20 mins
• Cooking Time: 41 mins
• Total Time: 1 hr 1 mins
• Calories: 215 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.