Shelf-Stable Pork & Pinto Bean Soup
This shelf-stable Pork and Pinto Bean Soup is perfect for National Preparedness Month or any time you want a hearty meal from pantry ingredients. Keystone Pork adds rich flavor with no refrigeration required.
Ingredients
- 1 can (28 oz.) Keystone Pork, drained
- 1 can (27 oz.) Keystone Chicken Broth
- 1 can (16 oz.) Pinto beans, drained and rinsed
- 2 tsp. Garlic, dried and minced (or 1/2 tsp. garlic powder)
- 2 Tbsp. Chili powder
- 1 1/2 tsp. Ground cumin
- 1 can (15 oz.) Carrots, sliced and drained
- 1 can (15 oz.) Potatoes, diced drained
- 1/2 cup dehydrated Celery or 1/2 cup canned celery, drained
- 1 can (14.5 oz.) Green beans, drained
- 1 can (14.5 oz.) Peas, drained
- 1 can (14.5 oz.) Tomatoes, diced and undrained
- Pepper to taste
Steps
- In a stockpot, combine Keystone Pork, Keystone Chicken Broth, pinto beans, dried garlic, chili powder, cumin, canned carrots, and canned potatoes. Bring to a boil.
- Stir in rehydrated celery (or canned celery), green beans, peas, and diced tomatoes with liquid. Reduce heat; simmer covered for 8–10 minutes or until vegetables are tender.
- Season with pepper to taste and serve hot with shelf-stable bread or crackers.