Monday, July 30, 2012

Southwestern Pork and Bean Soup

This is a great use for left over pork chops! I had 1 1/2 boneless chops that were grilled with BBQ sauce so I wanted to lean towards a southwestern type soup and used a recipe found here as my starting point. What makes this soup different? Additional BBQ sauce! I'm pleased with the results.

Southwestern Pork and Bean Soup
1-2 cooked left over pork chops sliced thin or 1/2 lb ground pork, browned
1 Tblsp olive oil
1 small onion, diced
1 jalapeno, cleaned and diced
1 large clove garlic, minced
14.5 oz can chicken broth or 2 C stock
14.5 oz can diced tomatoes with juice
1 C water
1 tsp chili powder
1 tsp ground cumin
1/2 tsp oregano
a good heaping spoonful of Chicken Better Than Bouillon, or to taste
14.5 oz can of beans, drained and rinsed-your choice black, pinto, kidney, etc.
1 heaping tablespoon of your favorite BBQ sauce-my boys prefer Sweet Baby Rays
S&P to taste, smoked salt is nice if you have it
  1. Heat olive oil and saute the onion for a couple minutes, then add the jalapeno for a couple minutes, then add the garlic for a minute or so. Stirring occasionally.
  2. Add broth, tomatoes, water, spices, and bouillon, bring to boil and reduce to simmer for about 30 minutes. 
  3. Stir in beans, BBQ sauce and pork, heat through.
  4. Adjust S&P
  • The original recipe did not call for BBQ sauce, as soon as I tasted it I felt it needed something sweet, the BBQ sauce worked well.
  • The original recipe calls for a can of Mexican tomatoes instead of a jalapeno and tomatoes. Not sure if that's Rotel or not, but I find a fully cleaned jalapeno is milder than the Rotel so it works better for lunch at the office for me, but if I was making this on the weekend it would be Rotel-love Rotel!
  • If I had frozen corn or an ear of fresh sweet corn I would have added some.
  • The original recipe calls for 1/2 tsp cayenne, I did not use it.
Eat well and have a happy day:@)


  1. What a nice combination of flavors you have here and a great way to use leftovers

    ps the Canestrelli cookies don't puff up much at all as there's no baking powder or baking soda. Also if you place any cut out cookies in the freezer for 10-20 minutes before baking, they will puff up less. Hope this helps :)

  2. Be still my Southern heart. Your dish has my name on it and reminds me of home and childhood. Fabulous flavors and I too love Rotel.

  3. Yum... what a great idea. I live southwestern style cooking. Have a great new week.

  4. Looks yummy. We are keeping things bland right now during Hubby's gerdy spell. *sigh* But I'll keep this recipe on my list of to do's.

  5. Good morning Lynn, This sounds like a keeper for cooler weather. I seem to always have left over pork when I do a pork loin. This sounds delicious. We definitely eat lots of soup which is very full of good things. In fact we call it stoup. Stew/soup is a good thing.

    Thanks for your visit. As usual we had a week of fun with our grands and visiting just didn't happen. Life is so quiet since they all went home yesterday. Quiet, is also a good thing. Smile.
    Hugs, Jeanne

  6. Another must try recipe! Hugs and blessings, Cindy

  7. What a delicious way to use up an extra pork chop. Love all the flavors in this soup and would definitely go with a can of Rotel.

  8. I am all about a recipe with cumin and chili powder. Sadly no left over pork chops for us!

  9. Mmmmmmmmmmmmmmmmm, this sounds great to me! I think the Rotel would be a welcome addition.

  10. Hi Lynn,
    this sounds great. Where is Earl?
    Best greetings, Johanna

  11. Hi Lynn,
    I'm filing this one away for football season!
    Sounds delicious.



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