Pork and Bean Soup Pot
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 plum tomatoes, quartered
- 1 cup carrot, roughly chopped
- 1 -2 tablespoon olive oil
- 1⁄2 lb boneless sirloin pork chop
- 2 tablespoons garlic, minced, 4 cloves
- 1⁄2 cup red onion, roughly chopped
- 1⁄2 cup regular barley (not quick cooking)
- 28 ounces chicken broth (canned or fresh)
- 1 tablespoon fresh marjoram (1 t dry)
- 1 tablespoon fresh sage (1 t dry)
- 1⁄2 teaspoon red pepper
- 1 (15 ounce) can black beans, drained
directions
- Preheat oven to 375 degrees.
- Place carrots and tomatoes on a flat roasting pan. Sprinkle with salt and pepper. Roast in the oven for 20 minutes.
- In the meantime, cube pork, chop the onion and mince the garlic.
- Heat a sauté pan over medium high heat, add the olive oil. Brown the meat in the oil, add the onion and then the garlic. Season lightly with salt and pepper.
- Remove the vegetables from the oven and add to the sauté pan. Mix.
- Add the barley to the pan, stir to coat with juices from the pan and add the chicken broth almost immediately.
- Add the marjoram, sage and red pepper.
- Bring to a boil, reduce heat and simmer, covered for 1 hour or until barley is tender. When barley is tender, add the drained black beans and heat through. Serve.
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Reviews
-
I think this recipe has a good start but needs some'tweaking'. Made the recipe as written, with two exceptions; substituted vegetable broth for the chicken broth and used 1/2 as much as called for, and substitued canned diced tomatoes. For our taste, the soup needs more spice. To start with I would suggest using a smoked pork chop, instead of the regular pork chop. With the black beans I think mexican spices would be better suited, i.e, chili powder, cumin, oregano, etc. Maybe use mexican spiced canned tomatoes. For me I'd leave out the barley, that's a personal preference.
Tweaks
-
I think this recipe has a good start but needs some'tweaking'. Made the recipe as written, with two exceptions; substituted vegetable broth for the chicken broth and used 1/2 as much as called for, and substitued canned diced tomatoes. For our taste, the soup needs more spice. To start with I would suggest using a smoked pork chop, instead of the regular pork chop. With the black beans I think mexican spices would be better suited, i.e, chili powder, cumin, oregano, etc. Maybe use mexican spiced canned tomatoes. For me I'd leave out the barley, that's a personal preference.
RECIPE SUBMITTED BY
Yia Yia
Oregon City, Oregon
I live with my husband of 34 years in Oregon. We have 3 great kids and 4 beautiful grandchildren, 6 year old triplets and a soon to be 2 year old. Our daughter lives in Athens, Greece with her husband and our youngest, a son, just got married last summer. My stepson and his wife are the parents of our grandchildren and live about an hour away. Our family is growing and it's always fun to have them all together! I love to travel. I have just returned from a trip to Vietnam and have visited our daughter in Greece several times. During my travels I always enjoy the local food and have fun trying to re-create it at home. To pay the bills, I've been a hairstylist for 40 years and I still love it. I knit, sew, read and I'm just beginning to become interested in quilting,digital scrapbooking and geneology.