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Pork & Black Bean Soup

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Ingredients

  • 6 cups low-sodium chicken broth
  • 1 large red onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 T bsp chopped canned chipotle chiles in adobo sauce, plus 2 Tbsp sauce
  • 2 tsp ground cumin
  • 1 lb dried black beans, rinsed
  • 11 ⁄2 lb boneless pork shoulder, trimmed of excess fat
  • Kosher salt
  • Sour cream, refrigerated fresh salsa and fresh cilantro, for serving
  • Recipe Preparation

Details

Preparation time 10mins
Cooking time 18mins
Adapted from womansday.com

Preparation

Step 1

1. In a 6-qt slow cooker, combine the chicken broth, onion, garlic, chiles, adobo sauce and cumin.

2. Add the beans and pork; cook, covered, until beans are tender and pork easily pulls apart, 8 hours on low or 6 hours on high.

3. Transfer pork to a bowl and, using a fork, break into large pieces. Using a handheld immersion blender, purée half the soup. (Alternatively, purée half the soup in a standard blender and stir it back in.)

4. Stir the pork back into the soup and season with 1 tsp salt. Serve with the sour cream, salsa and cilantro, if desired.

Tip: To freeze leftovers, cool the soup to room temperature, then ladle into freezer-safe containers or resealable bags and freeze for up to 3 months. To thaw, place the container or bag in the refrigerator and let sit overnight. To reheat, transfer the soup to a pot. Cook covered, over medium heat, stirring occasionally, until heated through, 15 minutes.
Related Recipes: Entrees, Soups/Stews, Beans/Legumes, Pork, Slow Cook, Fall, Super Bowl, Winter

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