16 Bean Soup with Smoked Porkette Shoulder Butt

Carol Perricone


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

★★★★★ 1 vote
8 Hr
3 Hr
Stove Top


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.


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


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).
2Bring beans and meat to a boil, reduce heat, and simmer uncovered for 2 1/2 hours.
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).

About this Recipe

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