16 bean soup with smoked porkette shoulder butt
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
prep time
8 Hr
cook time
3 Hr
method
Stove Top
yield
12 serving(s)
Ingredients
- 1 - 20 oz. package of dried beans
- 1 pound ham, ham hocks, smoked sausage, or pork butt (which i use)
- 1 cup onion, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon 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
How To Make 16 bean soup with smoked porkette shoulder butt
-
Step 1The 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). -
Step 2Bring beans and meat to a boil, reduce heat, and simmer uncovered for 2 1/2 hours.
-
Step 3After 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).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Bean Soups
Category:
Pork
Tag:
#For Kids
Tag:
#Healthy
Ingredient:
Beans/Legumes
Culture:
American
Method:
Stove Top
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