Steps to Prepare Smoked Picnic Shoulder Temperature

Smoked Pork And Bean Soup

Smoked pork shoulder is processed just like a ham and can be prepared in the same ways.

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 | Smoked Picnic Shoulder Temperature

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 | Smoked Picnic Shoulder Temperature

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,