Hearty Pork Bean Soup
It's wonderful to come home to this pork bean soup dinner simmering away in a slow cooker, especially on a busy weeknight. This soup uses dried beans and is simple to throw together in the morning before work. When you get home, just add a few more ingredients, and in half an hour dinner is ready! Do not put the tomatoes in for the first 8 hours of cooking, or the beans will not become soft. —Colleen Delawder, Herndon, Virginia
Total TimePrep: 20 min. + soaking Cook: 6 hours 20 min.
Makes12 servings (4 quarts)
- 1 package (16 ounces) dried great northern beans, rinsed and drained
- 1 large sweet onion, chopped
- 3 medium carrots, chopped
- 3 celery ribs, chopped
- 1 teaspoon garlic powder
- 1 tablespoon fresh minced chives or 1 teaspoon dried chives
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon pepper
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 bottle (12 ounces) extra pale ale
- 1 pork tenderloin (1 pound)
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 5 ounces fresh spinach
- 1-1/2 to 2 teaspoons salt
- Place beans in a large bowl; add cool water to cover. Soak 5 hours or overnight. Drain beans, discarding water; rinse with cool water.
- In a 6-qt. slow cooker, layer beans, vegetables and pork. Add seasonings, broth and ale. Cook, covered, on low until beans and pork are tender, 6-8 hours.
- Remove pork; shred with 2 forks. Stir tomatoes, spinach and salt. Return pork to slow cooker. Cook, covered, low until heated through, about 20 minutes.