7.17.2008

Black Bean and Barbecued Pork Soup

Black Bean and Barbecued Pork Soup
Even though temperatures are reaching the upper 80s, I had 2 requests for black bean soup. I have made it a couple times and was never really satisfied with the results. Low and behold I was perusing my stepmom's recipe book and found an interesting recipe. Black Bean and Barbecued Pork Soup is a chunky version of the soup with the addition of barbecued pork. How convenient. I have about 5 pounds of pulled pork in my freezer.

As with most soups, Black Bean and Barbecued Pork Soup is quick to prepare. I had most ingredients on hand. If you don't have a ziploc of pulled pork in your freezer, substitute about a pound of cooked ground pork mixed with 1/2 cup of your favorite barbecue sauce.

Before I made the soup, I knew only 3 of the 5 family members would be partaking in the dinner time meal. My Middle One was off to a 24 hour birthday party at a friend's house and, No Thank You Boy was recovering from hernia surgery. His diet has consisted of Jell-O, pudding, ice cream, and more pudding. My Oldest is a huge bean-eater. Nutritious but disastrous on the digestive system. She loved loved the soup, but said, "I could do without the spiciness." The Husband commented that he was glad I made such a big pot of soup. I liked the thick and chunkiness of the soup consisting of beans, corn, onions, and pork.

It is truly a whole meal in one bowl. Make a pot and you won't be disappointed.

Black Bean and Barbecued Pork Soup

Black Bean and Barbecued Pork Soup
makes about 8 servings

Note - if you don't have homemade pulled pork, many grocery stores sell prepmade pulled pork in their meat and seafood department.  Or you can substitute 1 pound of ground pork browned and drained and mixed with 1/2 cup of your favorite barbecue sauce.

3 tablespoons olive oil
1 1/2 cups onion, chopped
3 garlic cloves, chopped
5 cups chicken broth
4 15-ounce cans black beans
2 10-ounce cans diced tomatoes and green chilies
2 teaspoons cumin
1 lb. pulled pork
salt to taste
3 tablespoons lime juice
2 cups corn
sour cream
3 scallions, sliced thin
1 cup tomato, diced

Heat olive oil in a large stock pot and add onion. Saute for 8 - 10 minutes. Add garlic and saute an additional minute. Stir in the broth, 3 cans of the black beans, the tomatoes and chilies, cumin, and pork. Bring to a boil then reduce the heat and simmer for 15 minutes.

Meanwhile, process the remaining can of beans in a food processor or blender. After simmering the soup for 15 minutes, stir mashed beans into pot along with the lime juice. Heat for about 3 - 4 minutes or until heated through. Season to taste with salt.

Serve soup topped with corn, sour cream, scallions and tomatoes.

9 comments:

Dragon said...

What a great flavour combination. I bet it tastes amazing. :)

Bridgett said...

That looks luscious!

Katie said...

What a creative combo it sounds great and looks fabulous!

Rindy R said...

Yeah - I, too, have 3 pounds of pulled pork in my freezer from a BBQ last month. I know what I'll be making with it now! Thanks for the great idea.

Lisa said...

Looks delicious! Great idea to use leftover pulled pork.

Grace said...

mmm...pulled pork and black beans are two of my favorites. even though the heat is almost unbearable, this is mighty, mighty tempting.

Katie said...

I love beans. That soup looks really tasty.

amandalouden said...

Perfect! I needed this recipe today! I am serving 35 people BBQ'd pulled pork today. 10 are kids, and three are vegetarian and I made 15 lbs of meat alone...not to mention all the side dishes. I think I should have PLENTY of leftovers!

Rindy R said...

Made this today 8-24-08! So yummy - Made it a little thicker and served it over rice. It was a hit with the whole family! Thanks!