Smoked Pork and Bean Soup Recipe

Smoked Pork and Bean Soup Recipe

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup diced sweet onion (such as Vidalia®)
  • 1 scallion, minced
  • 5 cloves garlic, minced
  • 1 (32 ounce) can chicken broth
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 (15 ounce) can cream-style corn
  • 1 (15.5 ounce) can white beans, drained and rinsed
  • 1 (15 ounce) can light red kidney beans, drained and rinsed
  • 1 pound shredded smoked pork
  • 2 teaspoons ground cumin
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 2 tablespoons lime juice
  • salt and ground black pepper to taste
  • 1 (14 ounce) can whole kernel corn, drained
  1. Heat olive oil in a large saucepan over medium heat. Add onion and scallion; cook and stir until softened, 3 to 5 minutes. Add garlic; cook and stir until aromatic, 3 to 5 minutes.
  2. Put chicken broth, diced tomatoes, cream-style corn, white beans, light red kidney beans, pork, and cumin into the saucepan; bring soup to a simmer and cook for 15 minutes.
  3. Blend black beans and lime juice in a blender. Add beans to soup, season with salt and pepper, and simmer for 20 minutes. Garnish servings with corn kernels.
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