Red Barn Cafe-

Life is hectic - Savor every Bite!

Wednesday, January 22, 2014

Smoky Chipotle Bean and Pork Soup

This soup was so flavorful, it made it into winter rotation at our house.
Healthy and delicious.

2 smoked pork chops, sliced into 2" pieces
1 can Pinto beans, rinsed and drained
32 oz vegetable stock (I use Racheal Rays), plus 1 cup chicken broth or stock
1/2 cup sundried tomatoes, sliced
1 carrot, peeled and chopped
2 medium onions, chopped
2 cloves garlic, minced
handful baby spinach
1 tsp cumin
1/2 tsp oregano
1/2 tsp cracked black pepper
2 chpotle peppers from a can, plus a little of the sauce, chopped
1 tbsp. olive oil
1 Cup frozen corn, defrosted
Plain Greek Yogurt
Chopped cilantro
Tortilla Chip strips

Saute onion, garlic and carrot in olive oil in a Dutch Oven. Add cumin, orgegano and sliced pork and brown for a few min. Add stock and broth, beans, corn, tomatoes and bring to a boil. Simmer for 40 min, add spinach for 5 min. Let rest 5 min and serve with chopped cilantro and a dollup of plain Greek Yogurt. serve each bowl with a wedges of lime, adds a little brightness and zest. Pass the tortilla chips and crush them in the soup.

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