Smoky Pork and Red Bean Soup |

Description

This Smoky Pork and Red Bean Soup is the kind of meal that quietly bubbles away on the stove while filling the kitchen with the most incredible aroma. The smoky pork, tender beans, and hearty vegetables come together into a rich, satisfying soup that’s perfect for chilly evenings or when you’re craving something wholesome and filling.

Ingredients

Units Scale

300 g red speckled beans
400 g smoked pork rashers, cut into small cubes
2 carrots, grated
2 turnips, grated
4 leeks, sliced
1 large onion, chopped
1 handful celery, chopped
1 handful fresh parsley, chopped
2 large garlic cloves, chopped
2 beef stock pots
1 tsp Ina Paarman's Garlic & Herb Seasoning
Freshly ground black pepper, to taste
1.5 L of water
12.5 ml - 1 tbsp butter

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Instructions

Place the 300 g red speckled beans in a large microwave-safe bowl and cover with boiling water. Let them stand for 10 minutes.
Drain the beans, cover them again with fresh boiling water, and microwave on high for 15 minutes. Drain well and set aside.
In a large soup pot, melt 1 tbsp butter over medium heat.
Add the 400 g smoked pork cubes and cook until lightly browned and beginning to release their smoky flavour.
Add 1 large chopped onion, 2 large chopped garlic cloves, and 4 sliced leeks.
Cook for about 5 minutes, stirring occasionally, until softened and translucent.
Stir in the 2 grated carrots, 2 grated turnips, 1 handful chopped celery, 1 handful chopped parsley, 2 beef stock pots, 1 tsp Ina Paarman’s Garlic & Herb Seasoning, and black pepper to taste.
Add the prepared red speckled beans and pour in 1.5 L of water. Stir everything together well.
Bring the soup to a gentle boil, then reduce the heat to low.
Cover partially and simmer for 60 to 90 minutes, stirring occasionally, until the beans are completely tender and the vegetables have softened into the broth.
Taste and adjust the seasoning if needed before serving.
Ladle into bowls and serve hot with fresh bread or rolls.

Notes

Created, prepared, tried, and tested by Priscilla