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.