Recently we had a delicious and meaty pork roast for dinner, but with lots of pork left I needed to find a fresh way to serve up leftovers. Pulled pork sandwiches are terrific, but so is a hearty soup.
With the weather turning cooler, a perfect solution for meat leftovers is a stockpot full of comforting and healthy soup. This Two Bean Soup is nutritious and easy to make, has a little kick to it, and takes care of those leftovers.
I keep beans - dried and canned -as well as chicken stock as a pantry staple, so there is no extra shopping to be done. I used leftover pork as a base for my soup, but you could easily substitute leftover chicken or roast beef.
If all the ingredients aren't on hand, substitutions are fine.
No beans? Use a combination of vegetables - carrots, peas, corn, diced potatoes, coarsely chopped tomatoes, celery, string beans, etc. All of these ingredients can be bought fresh in the farmers market and frozen or canned for later use also.
No herbs of Provence? Substitute cilantro or basil. You can grow these herbs all year around in a sunny kitchen window garden too. A splash of Tabasco or a pinch of cayenne pepper can add a bit of heat in the absence of fresh Poblano chiles.
Two Bean Soup
1 tablespoon olive oil
1 Poblano chile, cored and diced
2 cloves of garlic, minced
1/2 onion, diced
1 teaspoon herbs of Provence
1 cup of pork, cubed
6 cups chicken stock
1 16-ounce can kidney beans, rinsed and drained
1 16-ounce can Canellini beans, rinsed and drained
In a stockpot, saute chile, garlic, and onion until soft. Add herbs, pork, chicken stock and kidney beans. Simmer for at least two hours to marry the flavors.
Serve with French bread croutons.