Quick Barbecue Pork and Bean Soup
This soup is hearty, healthy and quick to make when you use canned beans—and it is freezable, too! Enjoy it for lunch or supper.
Prep Time: 20 minutes
Cook Time: 30 minutes
- 2/3 lb (300 g) pork tenderloin
- 1 Tbsp (15 mL) BBQ seasoningFootnote *
- 2 Tbsp (30 mL) canola oil, divided
- 1 medium onion, diced
- 1 carrot, diced
- 1 medium clove garlic, chopped
- ¼ tsp (1 mL) ground cumin
- ½ tsp (2.5 mL) salt
- ¼ tsp (1 mL) ground black pepper
- 3 cups (750 mL) chicken broth, divided
- 1 stalk celery, diced
- 1 can (19 oz/560 mL) pinto beans, drained and rinsed
- 1 Tbsp (15 mL) minced fresh parsley (or other fresh herb) (optional)
- Footnote *
or 2 tsp (10 mL) chili powder, ½ tsp (2.5 mL) salt, ½ tsp (2.5 mL) brown sugar and a pinch of ground black pepper
- Cut meat into ½” (1.5 cm) cubes and season with BBQ seasoning.
- In a large pot, heat 1 tablespoon (15 mL) of oil over medium heat. Raise the heat to high and brown the meat, stirring occasionally. Remove meat from the pot and set aside.
- Lower heat to medium. Add 1 tablespoon (15 mL) of oil as well as onion, carrot, garlic, cumin, salt, and pepper. Cook until the onions soften.
- Add ½ cup (125 mL) of broth and deglaze the pot by scraping up browned bits from the bottom using a wooden spoon. Add the celery and remaining broth and bring to a boil. Reduce heat to a simmer and let cook for 10 minutes.
- Add beans and simmer for 5 minutes.
- Return meat to the pot. Bring to a simmer and cook for 3 minutes.
- Serve soup garnished with a sprinkle of fresh herbs, if using.
- Chill leftover soup for up to 3 days in the fridge.
- Or to freeze, let soup cool then transfer to food safe containers. Freeze up to 3 months. When ready to use, thaw soup in fridge overnight and heat to serving temperature (165°F/74°C or higher).
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