16 Bean Soup with Smoked Porkette Shoulder Butt

Carol Perricone

By
@coolbaker1

Mom made this soup for my dad, and I just loved it!!

She would use dried navy beans, and lima beans, but I use the 16 bean pkg. because we love beans so much!

She always used this smoked butt, and it was so delicious. A very flavorful soup.


photos: my own


Featured Pinch Tips Video

Rating:

Comments:

Serves:

12

Prep:

8 Hr

Cook:

3 Hr

Method:

Stove Top

Ingredients

1
20 oz. package of dried beans
1 lb
ham, ham hocks, smoked sausage, or pork butt (which i use)
1 c
onion, chopped
1 can(s)
(14.5 oz) diced tomatoes
1 tsp
chili powder
juice from 1 lemon, or 1 tblsp. lemon juice
1-2 cloves garlic, minced
water to cover beans and meat.

OPTIONAL:

you may use 1/2 water and 1/2 chicken broth to cover beans
you may also add 1 or 2 potatoes, cubed, to soup, along with sliced carrots

Directions Step-By-Step

1
The prep-time includes soaking the beans 8 hours or overnight.

After soaking, drain water, add fresh water to cover beans and piece of pork butt (I add butt whole, and shred the meat just before serving soup).
2
Bring beans and meat to a boil, reduce heat, and simmer uncovered for 2 1/2 hours.
3
After simmering, add onions, tomatoes, chili powder, lemon juice, and garlic. Simmer for another 30-60 minutes. Season to taste with salt and pepper.

You may use contents of flavor packet that comes with beans in the last 2 minutes of cooking. (I don't use it).

About this Recipe

Course/Dish: Bean Soups, Pork
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: For Kids, Healthy