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Beans and Veggie Soup with Braised Pork

Prep Time35 minutes
Cook Time3 hours 25 minutes
Servings: 6

Ingredients

Braised Pork Shoulder

  • 2 - 2½ lb pork shoulder cut into 4-5 large chunks
  • 3 tbsp turbinado sugar
  • 3 tsp salt
  • ¼ cup olive oil
  • 1 large sweet onion sliced into wedges
  • 2 garlic cloves
  • water for braising

Beans and Veggie Soup with Braised Pork

  • 3 cups cooked black turtle beans or red beans. If using dry beans, cook beans according to package instructions . If using canned beans, drain the beans and set it aside.
  • 1 cup cooked navy beans. If using dry beans, cook beans according to package instructions. If using canned beans, drain the beans and set it aside.
  • 3 tbsp olive oil
  • ½ sweet onion diced
  • 1 fresno chili pepper stem removed and chopped
  • 3 cloves garlic, chopped
  • 2 tbsp cumin seeds
  • 1 tbsp dried oregano
  • 2 tbsp chili powder
  • 1 tbsp ground paprika
  • 2 medium yellow beets, cubed
  • 1½ cup green beans, cut to 1½" pieces
  • 1 large chunk braised pork shoulder, chopped
  • 1½ cup braising liquid from pork shoulder
  • 1 cup marinara sauce
  • water for simmering
  • 3 bay leaves
  • 2-3 sprigs fresh Italian parsley leaves for garnish (optional)

Instructions

Braised Pork Shoulder

  • Sprinkle pork shoulder chunks with salt, then coat pork with turbinado sugar.
  • Heat cast iron pot over medium heat and add olive oil. Once oil starts to sizzle, place pork shoulder pieces flat and sear each side until deep golden brown.
  • Turn heat to low and add onions and garlic to the pork. Add just enough water in the pot to cover pork and onions. Place cover on the pot and simmer for 1½ hours or until pork is tender.
  • Once pork pieces are tender, take one piece out of the pot and dice into ½" pieces and set it aside.

Spicy Bean Soup

  • Heat large soup pot over medium heat and add olive oil. Once olive oil is sizzling, add onions, Fresno chili and sauté until onions and chili are tender. Stir in garlic and combine with onions and Fresno chili.
  • Next add cumin seeds, dried oregano, chili powder, and ground paprika to the pot and combine all the spices together. Be careful not to burn the spices. Once spices are combined, mix well with onions and Fresno Chili.
  • Stir in beets to the pot and sauté for 5 minutes. Add pork shoulder, braising liquid, black beans, navy beans, marinara sauce and mix well until well combined.
  • Pour just enough water in the pot to cover the ingredients, then stir in green beans. Reduce heat to low, add bay leaves then place cover on the pot.
  • Simmer for 1- 1½ hours or until veggies are tender, stirring the pot occasionally. Serve the soup hot and garnish with fresh Italian parsley leaves.