This heartier version of black bean soup gets added protein with the addition of shredded pork.

Black Bean Soup with Shredded Pork

black beans,

pork

bacon, chopped

onion, finely chopped

garlic,

chipotle chilies

cumin

salt

Combine 6 cups water, beans, pork chops, bacon, onion, garlic, chilies, adobo, cumin and salt in slow cooker. Cook on low until beans are tender and pork chops are falling apart, 4 to 6 hours.


Remove and discard bacon. Cut pork away from bones. Discard bones and shred meat. Add meat back to slow cooker with beans. Season with additional salt and serve.


Sorry, but this just lacked in every aspect.  I followed the recipe to a "T".  It just didn't have any flavor.  Disappointing.  This is my first negative review and have found many great recipes at this site.

I read reviews before making so cooked on high and the beans cooked just fine.  I added a quarter cup of red wine vinegar once the soup was cooked and liked  the addition but my family really likes vinegar.  I used chicken broth instead of water so cut down on the salt.  I think it would be good served over brown rice or leftovers drained and used as a filling for flour tortillas. YUM!

"Remove and discard the bacon". Is someone trying to be funny? Nope, I'm keeping the bacon in mine. I served this over rice and topped it with cheddar cheese, sour cream and cilantro. If I'd had chicken broth on hand, I would have used it for some of the water. I would also consider some beer in place of some of the water. Beans were not cooked through after 4 hours, so I went 2 more on "high". The pork was tender and very tasty.

Loved it!  Took the recommendation for cooking on High for 5+hours instead of low and added 4 boneless porkchops.  Next time I might try using the chicken broth instead of water..just to see the difference.  Like it is...cooked on high...it was awesome.  I put rice in the bottom of the bowl and served the soup over it...everyone loved it.

very good. I did read the review before making and made adjustments to flavor.
For other who may have not made beans in the crock port before, salt slows the cooking process for beans, adding it at the end is important for cooking times as well as flavor. I made additions of salsa, and used chicken stock instead of water. I also have a habit of boiling beans for 5 min and draining before adding them to the slow cooker.

A solid recipe.  I added canned black beans instead of using dry beans.  Since I tend to like thick soup - I left the lid of the slow cooker open toward the end to evaporate some fluid and concentrate flavor. I served with a handful of tortilla chips and sour cream.

I made this Soup but did a few things differently to give it more Flavor.I soaked the beans,browned and seasoned the pork,used chicken broth instead of water. Cooked the bacon with the onions/garlic and left the bacon in the soup.Then I cooked some white rice and served it over that..It came out Delicious!

I also had the problem with beans not thoroughly cooked after 6 hours in my slow cooker on low. I soaked the beans overnight which obviously doesn't help. Soup was tasteless and pork did not soften. I had to rough chop it in the food processor. Totally unappetizing. Thank goodness for the cornbread we made and a can of black eye peas in the pantry!

We loved this soup!!! I threw in a cup of salsa to spice it up after reading the other reviews - that helped. I served with scallions, cilantro, avocado, and tortilla chips. We had the leftovers with rice and tortilla shells. I actually used two small boneless pork cutlets, and it was still plenty of meat.
I'm at high altitude, so I cooked on high for 3-4 hours, then on low for 3-4 hours. It turned out great, and I might make it again this weekend!

I liked it, my teenager liked it, my spouse said it was "horrid" (she doesn't like black beans though).  It was better the next day, and even better a couple days later, when I drained off the liquid and used the contents as filler for black bean quesadillas.

This was super easy &amp; delicious!  Great for a cold, busy day!

Made this for Super Bowl 2010.  Received so many praises, everyone loved it and demanded the recipe.  Maybe the problem for reviewers (where beans did not cook) was water temp start.  My beans were cooked in 4 hours, but I started with hot tap water.  Topped with shredded cheese, salsa, and sour cream; served with tortilla chips.  Delicious!  For those that thought it was bland, remember this is a LIGHT recipe: low cal and low fat servings (add salt at the end before serving as the recipe indicates).

I wanted to get the most flavors out of the soup, so I made it on the stove top and made a few changes.
1. sweat the onions and garlic with the bacon.
2.  added chix stock after 2 hours, beans were
     hard and not much water left.
3. added 2 bay leafs
4. added a can of diced tomatoes  just before serving.

Wish that I had read the reviews before making.  Beans were hard, despite cooking for 8 hrs.  Should the beans have been soaked overnight first?  The taste of the soup was good, so I might give this one more try.

Highly disappointed in the soup. It's very bland and tasteless. The recipe also calls for too much beans. I will not make this recipe again.

I think this needs to cook 4-6 hours on HIGH. At 5 hours on low, beans were still extremely crunchy (not cooked).  Haven't had a chance to eat because I am still waiting for it to cook (hour 7).

black bean soup with shredded pork

Prep Time: 10 minutes

Cook Time: 6 hours

Total: 6 hours, 10 minutes

Servings: 8

Author : MyRecipes

Ingredients

Instructions

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