There is something so comforting about a bowl of soup. Whether you need to take the chill out of the day or feel better when you are under the weather, soup is the perfect one-pot meal.
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This 15 Bean & Pork Rib Soup is very easy to make and it always hits the spot. It is simple to store or freeze, which makes it great for leftovers. Cook once, eat twice (or more)!
Looking for another quick and easy hearty soup dish? Give my easy New England clam chowder a try, it’s so good!
Bean Soup with Country-Style Pork Ribs
If you are looking for a healthy soup that is full of protein, this is it! And it’s not just loaded with protein but also fiber, meaning it will fill you up and keep you full.
2 lbs boneless pork country-style ribs
1 14oz bag of dried multi-bean blend, rinsed
2 tbsp olive oil, divided
2 ribs celery, finely chopped
1 large carrot, chopped small
1 white onion, finely chopped
3 garlic cloves, minced
salt & pepper, to taste
1 bay leaf
6 cups vegetable broth
2 tbsp dried Italian seasoning
3 tbsp fresh basil, chopped
You do have to plan ahead to make this soup because the beans will need to be soaked. You can soak them overnight or use the quick soak method listed on the package. I like using Goya 16 Bean Soup Mix or Bob’s Red Mill 13 Bean Soup Mix.
I use boneless country-style pork ribs in this soup. However, you can easily make this soup with the bones – just remove the bones before you pull the pork apart. Feel free to use chopped bacon, pancetta, or ham if you prefer.
Add 1 tablespoon of the olive oil to your Dutch oven over medium heat. Season the pork ribs with salt & pepper and add to the Dutch oven. Sear the ribs on both sides, about 6 minutes each side, then transfer the pork to a plate and set aside.
Add the remaining olive oil, celery, onion, and garlic to the pot and season with salt & pepper, to taste. Cook until the veggies soften and begin to brown in color (about 5 minutes) while stirring occasionally.
Return the pork ribs to pot and add in the soaked and drained beans, broth, bay leaf, and Italian seasoning. Season with additional salt & black pepper, as desired. Stir to combine well.
Increase the heat to medium-high and bring to a rapid boil. As soon as it boils, reduce heat to just below medium for one hour and 15 minutes or until pork and the beans are tender. Keep a close on the soup near the end, you don’t want mushy beans.
Remove from heat and pull the pork apart with two forks to create bite-sized pieces. Stir in fresh chopped basil and serve.
When you crave a bowl of hearty soup, be sure to check out my Escarole and Meatball Soup. Though you may know it by a more common name – Italian Wedding Soup. Or another European favorite, classic Spanish Chicken Fideo Noodle Soup.
I know you’ll find this soup to be as hearty and satisfying as I do. The flavor of the beans with the melt in your mouth pork ribs is sure to become your new favorite go-to recipe for a quick and tasty meal.
Did you give this soup a try? Let me know in the comments below!
Multi Bean and Pork Rib Soup
- 2 lbs boneless pork country-style ribs
- 1 14oz bag of dried multi-bean blend rinsed
- 2 tbsp olive oil divided
- 2 ribs celery finely chopped
- 1 large carrot chopped small
- 1 white onion finely chopped
- 3 garlic cloves minced
- salt & pepper to taste
- 1 bay leaf
- 6 cups vegetable broth
- 2 tbsp dried Italian seasoning
- 3 tbsp fresh basil chopped
- Soak beans overnight or use the quick soak method on package. Set aside.
- Add 1 tablespoon of olive oil to a large Dutch oven over medium heat. Season pork ribs with salt & pepper and add to Dutch oven. Sear on both sides, about 6 minutes per side. Transfer pork to a plate and set aside.
- Add the remaining olive oil, celery, onion, and garlic to the Dutch oven. Season with salt & pepper, to taste. Cook until vegetables soften and begin to brown, about 5 minutes, stirring occasionally.
- Return pork to Dutch oven; add soaked and drained beans, broth, bay leaf, and Italian seasoning. Season with additional salt & black pepper, as desired; stir to combine.
- 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 and the beans are tender, but not mushy.
- Remove from heat and pull the pork apart with two forks to create bite-sized pieces. Stir in fresh chopped basil and serve.
2 thoughts on “Multi Bean Soup with Pork”
This is a great cold weather soup. I had to substitute the vegetable broth with chicken stock and it tasted amazing. We will be adding this one into our rotation.
I am so glad you enjoyed it!