Got to Be NC
Recipe by: Lisa Prince

Two Bean Pork Soup

Serve this soup with a tomato bruschetta and you have a delicious meal. You can also top it with a little shredded Parmesan cheese.

Servings: 4
Cook Time: Prep Time: 20 minutes; Total Time: 40 minutes
Meal Type: Entree
NC Ingredients: Pork, Onion, Spinach

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Ingredients

2
lb. pork butt or pork tenderloin (about 4 cups cooked meat)
1
Tbsp. olive oil
1
cup onion, chopped
1
Tbsp. garlic, minced
1
Tbsp. fresh thyme, minced
1
tsp. red curry paste
1/2
cup low sodium soy sauce
1
tsp. Siracha
4
cups unsalted chicken stock
2
cups cooked white beans, divided
2
bay leaves
2
(15.5 oz.) cans low sodium black beans, rinsed and drained
2
cups fresh spinach leaves, coarsely chopped
1/4
tsp. Salt
Pepper to taste

Directions

Season pork butt or tenderloin with salt and pepper and cook in a crock pot with ½ cup water or grill slowly until meat falls apart. Once cooked, reserve the juice/drippings and shred or chop the pork.

Heat oil in a large stock pot over medium heat. Add onion, garlic, and thyme; sauté for 6 minutes. Stir in red curry paste and Siracha; cook 1 more minute. Add 1 cup of stock, soy sauce and any pork stock or drippings, stirring until combined. Stir in remaining 3 cups of stock. Lightly mash 1 cup white beans. Add mashed beans, remaining 1 cup white beans, ¼ tsp. salt, bay leaves, and black beans to stock mixture in pan; bring to a high simmer. Reduce heat, and simmer at a low boil for 10 minutes. Add 4 cups of shredded pork and simmer 5 more minutes. Remove from heat; discard bay leaves. Stir in spinach until wilted. Enjoy!

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.