Pork and Pinto Bean Soup
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.
Ingredients :
- 1 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
- 5 medium carrots, sliced or cubed
- 1 large potato, peeled and cubed
- ½ cup celery, sliced
- 1 can no salt added diced tomatoes, undrained
- 1 can no salt added peas or green beans, optional
- pepper to taste
Directions :
- 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.
- Stir in carrots and potatoes and simmer until vegetables are crisp-tender.
- Add celery, other canned vegetables, diced tomatoes, and pepper. Simmer for 8 – 10 minutes.
- Serving Size: 8 2-cup servings
