Pork 'n' Bean Soup
Pork 'n' Bean Soup takes roughly 30 minutes from beginning to end. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 275 calories, 14g of protein, and 3g of fat per serving. This recipe serves 6. For $1.26 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Winter. This recipe from Taste of Home has 8 fans. If you have canned spectacular northern beans, garlic salt, frozen corn, and a few other ingredients on hand, you can make it. It works well as a soup. With a spoonacular score of 78%, this dish is solid. Similar recipes include Pork, Bean, and Escarole Soup, Black Bean Soup with Shredded Pork, and Pork, White Bean & Kale Soup.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
1 can (15-1/2 ounces) great northern beans, rinsed and drained
4 cups chicken broth
1 package (16 ounces) frozen corn, thawed
1 teaspoon garlic salt
3 pickled jalapeno peppers, seeded and chopped
2 cans (11 ounces each) pork and beans
Equipment:
sauce pan
Cooking instruction summary:
Directions In a large saucepan, combine the beans, corn, broth, peppers and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until heated through. Yield: 6 servings. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Pork 'n' Bean Soup in Quick CookingJanuary/February 2004, p15 Nutritional Facts 1 serving (1 cup) equals 182 calories, 2 g fat (trace saturated fat), 0 cholesterol, 1,296 mg sodium, 37 g carbohydrate, 8 g fiber, 10 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large saucepan, combine the beans, corn, broth, peppers and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until heated through.
Nutrition Information:
covered percent of daily need
