pork & bean soup with kale & mushrooms
The best part of soup is the broth. By using smoked pork neck bones gives the broth a great smoky flavor. Cooking it long and slow brings out so much flavor that you don't need a bunch of other ingredients when putting the soup together to have awesome broth soup.
prep time
10 Min
cook time
13 Hr
method
Slow Cooker Crock Pot
yield
10 to 12
Ingredients
- FOR THE PORK & BROTH
- 2 pounds pork shoulder
- 1 pound smoked pork neck bones
- 28 ounces can tomato sauce
- 1 cup ketchup
- 2 cups cream sherry
- 2 cups chicken broth
- 10 cloves garlic minced
- 2 large onions halved
- 2 teaspoons cumin
- 1 teaspoon each coriander and all spice
- 3 - bay leaves
- SOUP
- 2 cups water
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 large onion diced
- 8 ounces white mushrooms sliced
- 3 cups kale cleaned and chopped
- 3 - 15 oz cans black beans
- 1 cup brown sugar
- - salt to taste
How To Make pork & bean soup with kale & mushrooms
-
Step 1For the Pork & Broth Place all ingredients for Pork and broth in a large slow cooker. Place on low and cook 12 hours. Remove the pork and shred with a fork. Strain the broth through a cheese cloth to get all the grit out. Discard all the solids. Add the broth to a large Dutch oven add the water and place over med high heat on stovetop. Bring to a simmer.
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Step 2While simmering the broth add oil to saucepan and saute the onions, garlic and mushrooms until mushrooms have given up their moisture and onions are softened. Add to pot with the shredded pork.
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Step 3Stir in the kale and black beans. Add brown sugar and cook simmer for 10 minutes. Taste and adjust for salt. Serve
- 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!
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