Hearty 15 Bean Soup with Pork

Bean soups are hearty and full of nutrients, but I often find them lacking in flavor. This recipe for 15 bean soup with pork uses inexpensive country style ribs (pork shoulder) to keep it affordable, while adding flavor and texture. This is definitely a soup you can serve as a meal. Enjoy!

Tips for Making 15 Bean Soup

To keep this recipe gluten free, be sure to carefully read packaging on commercially available dried bean soup blends. Some brands, such as the Goya 16 Bean Soup Mix, contain barely. However, gluten-free blends are available, including Bob’s Red Mill 13-bean mix.

Make your own chicken stock to save money, reduce food waste, and improve the flavor of dishes. Here is a link to our how to make homemade chicken stock recipe.

The herb blend used here is not carved in stone. Although herbs de Provence has a distinctive flavor profile, but not something everyone has in their cabinet and is not critical to the success of this recipe. Two tablespoons of Italian seasoning (vs. the 4 dried herbs listed below) would work as well.

Ingredients for 15 Bean and Pork Soup

• 2 T. extra virgin olive oil, divided
• 2 lbs. pork shoulder country-style ribs
• 2 large stalks celery, diced
• 1 large carrot, diced
• 1 medium white onion, diced
• 3-4 cloves garlic, minced
• 2 whole bay leaves
• 1 14-oz. bag dried multi-bean blend, rinsed and picked over
• 6 cups chicken stock/broth, of 4 cups stock and 2 cups water
• 2 whole bay leaves
• 1½ t. dried thyme
• 1½ t. dried parsley
• 1½ t. dried oregano
• 1½ t. dried herbs de Provence**
• 2 inch piece of Parmesan rind (optional)
• ¼ cup fresh basil leaves, chopped (optional)

Directions for Making 15 Bean and Pork Soup

1. Soak beans overnight or use the quick soak method according to package directions. Set aside.
2. Add olive oil to a 6 quart or larger Dutch oven set over medium heat. Season pork ribs with salt and black pepper, to taste, and add to Dutch oven. Sear on both sides, approximately 6-7 minutes per side or until the meat easily releases from the bottom. Transfer ribs to a plate and set aside.
3. Add the remaining olive oil, celery, carrot, onion, and garlic to the Dutch oven. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and begin to develop some color, approximately 4-5 minutes.
4. Add chicken stock to pot and scrape up any browned bits on the bottom. Return ribs to Dutch oven and add soaked and drained beans, bay leaves, and dried herbs. Season with additional salt and black pepper, as desired, and stir to combine.
5. Increase heat to medium-high and bring to a rapid boil, then immediately reduce heat to just below medium for one hour and 15 minutes or until pork falls easily off the bones and the beans are tender, but not mushy.
6. Remove from heat and remove the bones from the Dutch oven. Pull the pork apart with two forks to create bite-sized pieces. Taste and adjust seasonings, as desired. Stir in fresh chopped basil and serve immediately. Enjoy!