New this month
Get the Allrecipes magazine

Smoked Pork and Bean Soup

 made it  |  0 reviews   |   photos

"Leftover smoked picnic shoulder or barbeque ribs make a crowd-pleasing soup; garnish with sour cream and Vidalia® onion."
Added to shopping list. Go to shopping list.


1 h 1 m servings 215 cals
Original recipe yields 16 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0