Simple Way to Smithfield Smoked Pork Shoulder Picnic Fully Cooked

Smoked Pork And Bean Soup

This smoked pork shoulder picnic recipe is great either way.

Recipe Summary Smoked Pork And Bean Soup

Leftover smoked picnic shoulder or barbeque ribs make a crowd-pleasing soup; garnish with sour cream and Vidalia® onion.

Ingredients | Smithfield Smoked Pork Shoulder Picnic Fully Cooked

2 tablespoons extra-virgin olive oil

½ cup diced sweet onion (such as Vidalia®)

1 scallion, minced

5 cloves garlic, minced

1 (32 ounce) can chicken broth

2 (10 ounce) cans diced tomatoes with green chile peppers

1 (15 ounce) can cream-style corn

1 (15.5 ounce) can white beans, drained and rinsed

1 (15 ounce) can light red kidney beans, drained and rinsed

1 pound shredded smoked pork

2 teaspoons ground cumin

2 (15 ounce) cans black beans, drained and rinsed

2 tablespoons lime juice

salt and ground black pepper to taste

1 (14 ounce) can whole kernel corn, drained

Directions

Heat olive oil in a large saucepan over medium heat. Add onion and scallion; cook and stir until softened, 3 to 5 minutes. Add garlic; cook and stir until aromatic, 3 to 5 minutes.

Put chicken broth, diced tomatoes, cream-style corn, white beans, light red kidney beans, pork, and cumin into the saucepan; bring soup to a simmer and cook for 15 minutes.

Blend black beans and lime juice in a blender. Add beans to soup, season with salt and pepper, and simmer for 20 minutes. Garnish servings with corn kernels.

Info | Smithfield Smoked Pork Shoulder Picnic Fully Cooked

prep: 20 mins cook: 41 mins total: 1 hr 1 min Servings: 16 Yield: 16 servings

TAG : Smoked Pork And Bean Soup

Soups, Stews and Chili Recipes, Soup Recipes, Pork Soup Recipes,