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Smoked Pork and Bean Soup

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"Leftover smoked picnic shoulder or barbeque ribs make a crowd-pleasing soup; garnish with sour cream and Vidalia® onion."
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1 h 1 m servings 215 cals
Original recipe yields 16 servings


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  1. Heat olive oil in a large saucepan over medium heat. Add onion and scallion; cook and stir until softened, 3 to 5 minutes. Add garlic; cook and stir until aromatic, 3 to 5 minutes.
  2. Put chicken broth, diced tomatoes, cream-style corn, white beans, light red kidney beans, pork, and cumin into the saucepan; bring soup to a simmer and cook for 15 minutes.
  3. Blend black beans and lime juice in a blender. Add beans to soup, season with salt and pepper, and simmer for 20 minutes. Garnish servings with corn kernels.

Nutrition Facts

Per Serving: 215 calories; 3.7 g fat; 31.4 g carbohydrates; 15.9 g protein; 22 mg cholesterol; 857 mg sodium. Full nutrition

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