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.
White Bean and Smoked Pork Soup
- 1 tablespoon olive oil
- 1 medium leek, chopped (see notes for cleaning)
- 1 medium yellow onion, chopped (about 1-1/2 cups)
- 1 cup carrots, sliced coins or half-moons
- 1 cup celery, sliced
- 3 cloves garlic, minced
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 (15 ounce) can crushed fire-roasted tomatoes
- 1 bay leaf
- 3 to 4 sprigs thyme
- 1 quart (4 cups) low-sodium beef broth
- 1 pound leftover pulled smoked pork, see notes
- Heat 1 tablespoon in a dutch oven over medium-low heat. Add in leeks, onions, carrots, celery and garlic with a pinch of kosher salt. Stir and sauté until tender, about 15 minutes.
- Add beans, tomatoes, bay leaf and fresh thyme. Pour in the broth plus 2 cups water. Stir, cover and bring to a low boil. Reduce to low and simmer for 30 minutes.
- Add pork and heat through. Season with kosher salt and lots of freshly ground black pepper to taste.
- Ladle soup in to bowls and serve with minced parsley or fresh thyme leaves and a hunk of crusty bread.
- CLEAN THE LEEK: cut the tough darker green tops off and slice the leek in half lengthwise. Run half of the leek under running water, separating the layers to clean and wash any dirt out.
- PREP THE PORK: Pick through the smoked pork, removing any overly fatty pieces. Heat slightly and discard any juices/fat before adding to the soup
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