This White Bean and Smoked Pork Soup great way to use up leftover pulled smoked pork. A simple yet cozy soup of vegetables and smoky pork in a light tomato broth. Best served with a hunk of crusty bread.
When deciding on what to make with my leftover pork shoulder, one thing came to mind… SOUP!
Right now the temperatures in Michigan have dropped. Midday is a cool, crisp 60-ish degrees but at night it’s chilly with a capital CHILL. I love it. The weather, the clothes and especially all the cozy dishes. Soup being at the tippy top of the list. Needless to say, I want soup every night of the week. In fact, prepare yourselves for a lot of soup recipes this fall and winter because that’s all I seem to think about.
With that said, can you imagine a warm bowl of tender vegetables, white beans and smoky pork in a fire roasted tomato broth? A soup that will no doubt fill you up and warm you from the inside out.
To Make This White Bean and Smoked Pork Soup You Will Need:
- olive oil
- yellow onion
- white beans
- crushed tomatoes
- bay leaf
- low-sodium beef broth
- leftover smoked pork shoulder
- kosher salt
- freshly ground black pepper
In a dutch oven add 1 tablespoon olive oil, 1 medium leak – chopped, 1 chopped yellow onion (about 1-1/2 cups), 1 cup carrot – sliced into halfmoons, 1 cup sliced celery, 3 cloves minced fresh garlic with a pinch of kosher salt.
Stir, cover and sauté until tender, about 15 minutes. I always taste test a carrot and celery to be certain. I don’t mind a slightly firm carrot but not a crunchy one.
To that, add 1 (15 ounce) can crushed fire roasted tomatoes, 2 cans (rinsed and drained) cannellini beans, 1 bay leaf and 3 to 4 sprigs fresh thyme.
Pour in 1 quart (4 cups) low-sodium beef broth.
Lastly, pour in 2 cups water.
Stir, cover and simmer for 30 minutes.
Smells SO good!
After the soup has simmered for 30 minutes, add in the leftover smoked pork. Beforehand, I pick through and remove any overly fatty pieces. I also warm it up a tad and drain off any excess fat.
Stir and heat through. Before serving, remove bay leaf and thyme sprigs and taste, seasoning with kosher salt and lots of freshly ground black pepper – to taste.
Ladle soup into bowls and sprinkle with minced parsley or fresh thyme leaves.
Serve with hunks of crusty bread. Rustic Italian loaf or sourdough are excellent choices.
Wondering what to make with leftover pulled pork? This white bean and smoked pork soup is your answer.
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