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    Home > Soups

    Pulled Pork and Bean Soup

    Published: Apr 4, 2017 · Modified: Aug 30, 2018 by Nicky Corbishley

    Go to Recipe Print Recipe

    This Pulled Pork and Bean Soup makes a hearty and nutritious dinner!

    This slow-cooked pulled pork and bean soup makes a hearty and nutritious dinner. Gluten free too! It's freezable, so make a large batch!

    Soup has got to be something really special for me.

    I'm not one of those people who can make a simple, smooth soup and be satisfied with it.

    I need my soup to have substance. Veggies, meat, cheese, potato skin croutons, pasta - yes soup needs to be filling!

    I wanted  to get this slightly spicy Pulled Pork and Bean Soup to you quick - before the weather starts getting too warm for soup (says the girl who makes beef casserole in Summer).

    Cumin, paprika, chilli powder, tomatoes, garlic all cooked long and slow with melt-in-the-mouth pork....

    This slow-cooked pulled pork and bean soup makes a hearty and nutritious dinner. Gluten free too! It's freezable, so make a large batch!

    Admittedly, it sounds like a fair amount of effort for soup, but it's SO worth it. Besides, it makes a big batch, so you can freeze it to keep you going for a couple of weeks!

    So, the kids are off for Easter. Two weeks of juggling work, whilst making sure I spend plenty of time with three of my most favourite people in the world (yes you're on that list too Chris - if you're reading this :-)).

    We spent the day working around each other in the kitchen today. Me making multi-coloured spaghetti (yes, not even joking) and baking croquettes, Gracey & Lewis making their own stop-motion-animation on the kitchen table.

    I was so impressed with their creativity - involving Num Noms characters (who i've been working with recently), pirates and sea creatures. At one point, filming moved upstairs whilst they filled up the bath with water and plastic animals. I think my wooden spoon was re-purposed as a plank of their boat.

    I also spotted a scene involving a canon and swords. They wrapped up filming before dinner, and intend to run through their script to add in the audio tomorrow.

    I'm sure I just used to sit and play with barbie dolls or colouring books at their age. Technology certainly has moved on!

    This slow-cooked pulled pork and bean soup makes a hearty and nutritious dinner. Gluten free too! It's freezable, so make a large batch!

    Let's get back to the Pulled Pork and Bean Soup! Here's the recipe - I first made this for Superfood Magazine.

    The Recipe:

    Pulled Pork and Bean Soup

    By: Nicky Corbishley
    This slow-cooked pulled pork and bean soup makes a hearty and nutritious dinner. Gluten free too! It's freezable, so make a large batch!
    5 from 2 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 4 hours hrs 45 minutes mins
    Total Time 5 hours hrs 5 minutes mins
    Course Dinner
    Cuisine American, British
    Servings 8 servings
    Calories 413 kcal

    Ingredients
     

    For the pulled pork:

    • 1 tbsp olive oil
    • 1.85 kg (4 lbs) rolled pork shoulder - fat and skin kept on
    • ¼ tsp salt
    • ¼ tsp pepper
    • 2 carrots - washed and chopped in half (no need to peel)
    • 1 onion - cut in half (no need to remove the skin)
    • 1 stick of celery - broken in half
    • 2 cloves garlic - chopped in half (no need to peel)
    • 2 ½ litres (â…” gallon) chicken or vegetable stock - use water plus bouillon powder for gluten-free

    Soup:

    • 1 tbsp olive oil
    • 1 onion - peeled and chopped
    • 1 yellow pepper - deseeded and chopped
    • 3 tbsp tomato puree - paste for US
    • ½ tsp chilli powder
    • 2 tsp paprika
    • 1 tsp ground cumin
    • 800 g (28 oz) tinned chopped tomatoes in juice
    • 1 tbsp honey
    • 400 g (14 oz tin) pinto beans - drained and rinsed
    • 400 g (14 oz tin) cannellini beans - drained and rinsed
    • 100 g (1 cup) kale - tough stalks removed, washed and sliced

    INSTRUCTIONS
     

    • Start with the pulled pork. Preheat the oven to 150C/300F (fan). Heat the oil in a large oven-proof pan on a high heat. Season the pork with the salt and pepper and place the pork in the pan. Brown on all sides (this should take about 15 minutes altogether).
      1 tbsp olive oil, 1.85 kg (4 lbs) rolled pork shoulder, ¼ tsp salt, ¼ tsp pepper
    • Add the carrots, onion, celery, garlic and stock. Bring to the boil, then turn off the heat and place a lid on the pan. Transfer to the oven and cook for 3 ½ - 4 hours, checking 2 or 3 times during cooking. Top up with boiling water if the liquid level reduces by more than a half.
      2 carrots, 1 onion, 1 stick of celery, 2 cloves garlic, 2 ½ litres (⅔ gallon) chicken or vegetable stock
    • Once the pork has cooked, leave to cool. Drain the liquid, reserving the stock (discard the vegetables). Allow the stock to cool, then refrigerate. Once chilled, the fat will form a solid layer at the top. You can discard this layer of fat, or use for another dish.
    • Place the pork on a chopping board. Remove and discard the skin. Shred the meat using two forks, removing any excess fat that may be remaining.
    • Now make the soup. Heat the oil in a large pan. Add the onion and cook for 5 minutes on a medium heat until softened. Add the yellow pepper, tomato puree, chilli powder, paprika, and cumin. Heat through for 3 minutes, stirring to coat the vegetables. Add the tinned tomatoes, honey, and the reserved pork stock. Bring to the boil, then simmer for 15 minutes.
      1 tbsp olive oil, 1 onion, 1 yellow pepper, 3 tbsp tomato puree, ½ tsp chilli powder, 2 tsp paprika, 1 tsp ground cumin, 800 g (28 oz) tinned chopped tomatoes in juice, 1 tbsp honey
    • Add in the pinto beans, cannellini beans, and the pulled pork. Heat on high for 6-7 minutes until heated through. Stir in the kale and cook for a further minute until wilted, then serve.
      400 g (14 oz tin) pinto beans, 400 g (14 oz tin) cannellini beans, 100 g (1 cup) kale

    ✎ Notes

    Nutritional Information is per serving.

    Nutrition

    Calories: 413kcalCarbohydrates: 35gProtein: 36gFat: 14gSaturated Fat: 4gCholesterol: 94mgSodium: 517mgPotassium: 1377mgFiber: 8gSugar: 9gVitamin A: 4435IUVitamin C: 56.9mgCalcium: 153mgIron: 6mg
    Keywords hearty soup, Soup Ideas, Stoup
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

     

    This slow-cooked pulled pork and bean soup makes a hearty and nutritious dinner. Gluten free too! It's freezable, so make a large batch!

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    1. Corey Thon says

      September 19, 2023 at 10:40 pm

      5 stars
      I made this soup with a smoked pork butt I had leftover and it turned out perfectly.

      A bomb of different flavors in this one. Highly recommend!

      Reply
    2. J Morris says

      June 25, 2023 at 8:13 am

      I like the idea of this recipe. But can I use leftover pulled pork?

      Reply
    3. SC says

      September 03, 2018 at 9:28 am

      5 stars
      Wow what a gorgeous hearty soup, well worth the time. Delicious.

      Reply
    4. Tor Hayes says

      January 18, 2018 at 2:28 pm

      this looks amazing, I'm going to give it a go tonight - thank you! 🙂

      Reply
      • Nicky Corbishley says

        January 18, 2018 at 8:41 pm

        Hope you enjoy the soup Tor 🙂

        Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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