Pork with White Bean Soup

Servings

Serving size

about 2 cups

COOKING TIME

45 Minutes

This recipe can be multiplied and makes great leftovers.

Ingredients

2 tsp. Olive oil

2 Tbsp. Pumpkin seeds (pepitas)

1 ounce Prosciutto (diced)

1 small White onions (diced)

2 pepper Poblano Pepper (or Anaheim peppers)(seeded and diced)

1 Medium stalk Celery, raw (diced)

4 ounces Pork tenderloin (diced)

1 15 ounce can Canned no salt added white beans (drained and rinsed)

3 cup Water

1 cup No salt added vegetable stock (or no salt added chicken stock)

1/4 tsp. Salt

1 to taste Black pepper

2 tsp. Dried or rubbed sage

1/2 tsp. Paprika

Instructions

Place the olive oil in a large sauce pan over medium high heat. Add the pumpkin seeds and prosciutto. Cook for about 2 minutes, stirring frequently.

Add the onion, peppers and celery and cook for about 5 minutes, stirring frequently.

Add the pork tenderloin and cook, stirring frequently, until the meat is lightly browned.

Add the white beans, water, chicken stock, salt, pepper, sage and paprika.

Reduce the heat to medium and simmer for about 30 minutes, stirring the soup occasionally.

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Special Diet Information

Click on the icon for information.

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is NOT a low sodium recipe.

Recipe Notes

You can use any cut of pork that you like, but the pork tenderloin will cook up much quicker. This recipe takes just a little over 30 minutes and the tenderloin will be nice and tender. Using pork loin or chops will actually add a bit more flavor but will take longer to cook.

You can take this a bit spicier by adding a little cumin and a touch of chili powder. Try using oregano instead of the sage.

"If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork."

James Beard