Bean And Pork Barrel Soup Food

PULLED PORK SOUP

Steps:

• Make the soup: Combine the bacon, onion, garlic, tomato paste, smoked paprika, Creole seasoning and chili powder in a food processor; pulse to make a coarse paste.
• Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the bacon-spice paste and cook, stirring occasionally, until dark brown, about 6 minutes. Add the ribs, turning to coat. Stir in the vinegar and molasses, scraping up any browned bits from the bottom of the pot.
• Stir in the tomatoes, chicken broth and 2 cups water. Cover and bring to a simmer, then reduce the heat to low and gently simmer, stirring once or twice, until the ribs are tender, 2 hours to 2 1/2 hours.
• Transfer the ribs to a cutting board and shred the meat; discard the fat and bones. Position the pot halfway off the burner and increase the heat to medium. The fat will migrate to the cooler side; use a ladle to skim it off. Reposition the pot over the burner and add the shredded pork and the beans. Cook, stirring occasionally, until heated through, about 10 minutes.
• Meanwhile, prepare the bread: Spread each slice evenly with the butter and relish. Top with the scallions and parsley. Ladle the soup into bowls and serve with the bread.

CROCK POT BEEF, BEAN & BACON SOUP

Steps:

• In large nonstick skillet, saute ground sirloin, onion, garlic and celery over medium to medium-high heat until beef is browned and crumbles (be sure not to have heat too high so you don't burn the garlic); drain fat.
• Add ground beef mixture to a 5-quart or large slow cooker.
• Add the bacon and the rest of the ingredients to the crock pot, except for the garnishes; mix well.
• Cover and cook on low setting for 6-8 hours or on high setting for 3-4 hours.
• To serve, garnish with any of the following: fresh tortilla strips, tortilla chips, corn chips, shredded cheese, sour cream and green onions.
• Don't forget to remove the bay leaf.
• Enjoy!

BLACK BEAN & PORK SOUP

Steps:

• Cut your pork loin in thirds.
• Use plastic wrap and pound the pork until 1/4-inch thick.
• Season with salt and pepper and cook the pork in a little oil until done ( I use my soup kettle). Cut into cubes after it rests awhile. Set a side.
• Add the onion fresh garlic and pepper flakes & cook 5 minutes.
• Add carrot and corn cook 5 minutes.
• Add your soup base to the bean liquid and add water until you have 2 quarts of liquid.
• Add liquid, dry spices, diced tomato, lime (squeeze and drop in).
• Portion beans into 2 parts, crush 1/2 into paste, add all to soup.
• Now add the cubed pork.
• Cook 30 minutes and remove the lime rind.
• After 2 hours add milk and simmer 2 more hours until the beans and meat are tender.
• Serve with dollop of sour cream and chopped green onion.

BEER-BRAISED PORK AND BLACK BEAN SOUP

Steps:

• In the bowl of a slow cooker, combine the beer, 3 cups water, the chilies, adobo sauce, cumin, onion, beans, pork, and 1 1/2 teaspoons salt.
• Set the slow cooker to high and cook, covered, until the beans are tender and the pork pulls apart easily, 4 hours.
• Using a fork, separate the pork into large pieces. Divide among individual bowls and top with the sour cream, salsa, and cilantro.