Pork and Pinto Bean Soup (Lakeside Foods Canned Pork with Juices Recipe)

Pork and Pinto Bean Soup (Lakeside Foods Canned Pork with Juices Recipe)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 314.9
  • Total Fat: 13.2 g
  • Cholesterol: 56.6 mg
  • Sodium: 1,243.1 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 7.7 g
  • Protein: 20.4 g



Introduction

This turned out to be a very hardy, vegetable rich soup/stew. Perfect for a cold winter's day! (I bought a can of pork thinking this would be a good way to store protein for emergency purposes. Found recipes at https://www.neighborsmn.org/wp-content/upl
oads/2019/06/7-19-Flyer-Canned-Pork-.pdf. I used low sodium products to lower the salt content.) This turned out to be a very hardy, vegetable rich soup/stew. Perfect for a cold winter's day! (I bought a can of pork thinking this would be a good way to store protein for emergency purposes. Found recipes at https://www.neighborsmn.org/wp-content/upl
oads/2019/06/7-19-Flyer-Canned-Pork-.pdf. I used low sodium products to lower the salt content.)
Number of Servings: 8

Ingredients

    Step 1:
    1 (24 oz.) can Lakeside Foods Canned Pork
    32 oz. chicken broth
    4 cloves garlic, minced
    1 15.5 oz. can reduced sodium pinto beans, rinsed and drained
    2 tbsp. chili powder
    1-1/2 tsp. ground cumin
    2 tsp. onion powder
    1 tsp. salt

    Step 2:
    5 medium carrots, sliced or cubed
    1 large potato, peeled and cubed

    Step 3:
    ½ cup celery, sliced
    1 (14.5 oz.) can no salt added diced tomatoes, undrained
    1 (14.5 oz.) can no salt added peas or green beans, optional
    pepper to taste


Tips

The amount of chili powder in this recipe barely gives a tingle. So, if you like it a bit more spicy, add more chili powder or roasted Hatch green pepper.


Directions

Step 1:
For best results place can in refrigerator overnight to harden the fat. Open can. Remove visible fat. Drain excess juices if desired. Place pork in a large stockpot. Add broth, pinto beans, garlic, chili powder, and cumin. Bring to a boil.

Step 2:
Stir in carrots and potatoes and simmer until vegetables are crisp-tender.

Step 3:
Add celery, other canned vegetables, diced tomatoes, and pepper. Simmer for 8 – 10 minutes.


Serving Size: 8 2-cup servings