Pork & Bean Soup with Kale & Mushrooms

barbara lentz


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.


☆☆☆☆☆ 0 votes

10 to 12
10 Min
13 Hr
Slow Cooker Crock Pot



  • 2 lb
    pork shoulder
  • 1 lb
    smoked pork neck bones
  • 28 oz
    can tomato sauce
  • 1 c
  • 2 c
    cream sherry
  • 2 c
    chicken broth
  • 10 clove
    garlic minced
  • 2 large
    onions halved
  • 2 tsp
  • 1 tsp
    each coriander and all spice
  • 3
    bay leaves
  • SOUP

  • 2 c
  • 1 Tbsp
    olive oil
  • 4 clove
    garlic minced
  • 1 large
    onion diced
  • 8 oz
    white mushrooms sliced
  • 3 c
    kale cleaned and chopped
  • 3
    15 oz cans black beans
  • 1 c
    brown sugar
  • ·
    salt to taste

How to Make Pork & Bean Soup with Kale & Mushrooms


  1. For 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.
  2. While 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.
  3. Stir in the kale and black beans. Add brown sugar and cook simmer for 10 minutes. Taste and adjust for salt.

Printable Recipe Card

About Pork & Bean Soup with Kale & Mushrooms

Course/Dish: Bean Soups
Main Ingredient: Pork
Regional Style: American

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