Hearty Pork & Pinto Bean Soup
There’s nothing better than a steaming bowl of soup on a cold evening, especially when you don’t have to simmer it all day. With Keystone Recipe-Ready Pork, this Hearty Pork & Pinto Bean Soup goes from kitchen to table quickly while delivering bold flavor and satisfying comfort.
Ingredients
- 1 can (28 oz.) Keystone Pork, drained
- 1 can (27 oz.) Keystone Chicken Broth
- 1 can (16 oz.) pinto beans, drained and rinsed
- 4 garlic cloves, minced
- 2 Tbsp. chili powder
- 1½ tsp. ground cumin
- 5 carrots, cubed
- 1 large potato, peeled and cubed
- ½ cup celery, sliced
- 1 can (14.5 oz.) green beans, drained
- 1 can (14.5 oz.) peas, drained
- 1 can (14.5 oz.) diced tomatoes, undrained
Slow Cooker (Crock Pot) Method
Because Keystone Pork is fully cooked, the slow cooker is simply used to heat the soup and allow the vegetables to become tender.
Add Keystone Pork, Keystone Chicken Broth, pinto beans, garlic, chili powder, cumin, carrots, and potato to your Crock Pot. Stir to combine.
Cook on low for 3–4 hours or high for 1.5–2 hours, until heated through and vegetables are tender.
Stir in celery, green beans, peas, and diced tomatoes during the last 30 minutes of cooking. Season with pepper to taste before serving.
Garnish with sliced avocado if desired and serve with warmed tortillas or crusty bread.
Stove Top Steps
- In a large stockpot, combine Keystone Pork, Keystone Chicken Broth, pinto beans, garlic, chili powder, cumin, carrots, and potato. Bring to a boil.
- Reduce heat to medium-low and simmer for about 8–10 minutes, or until vegetables begin to soften.
- Stir in celery, green beans, peas, and diced tomatoes (undrained).
- Continue simmering, covered, until vegetables are tender.
- Season with pepper to taste. Garnish with sliced avocado if desired and serve warm.