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Slow Cooker 15 Bean Soup with Pork - Ready to Eat Dinner

<p>Hearty, filling, and full of smokey flavor - our 15 Bean Soup with Pork is not a wimpy soup at all! This freezer friendly soup is a great way to incorporate some important whole food ingredients and techniques, but also super frugal.</p>
12 Servings Recipe By

Ingredients

  • 20 ounces 15 Bean Soup Mix
  • 2 tablespoons Bacon Fat
  • 1 1/4 pounds Pork Chops, Boneless
  • 1 cup dice Onion
  • 3 cups dice Celery
  • 2 1/2 cups dice Carrot
  • 4 teaspoons mince Garlic, Cloves
  • 14 1/2 ounces Diced Tomatoes, Canned
  • 1/3 cups cook and dice Bacon
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Chili Powder
  • 3 whole Bay Leaf
  • 1 teaspoon Black Pepper
  • 1 teaspoon Sea Salt
  • 3 tablespoons juice Lemon
  • 4 cups Chicken Broth/Stock
  • 1/4 cups chop Parsley, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 375 Calories
  • 14g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 37g Cholesterol
  • 975mg Sodium
  • 39g Total Carb
  • 16g Fiber
  • 5g Total Sugars (Includes 2g Added Sugars)
  • 23g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Drain and rinse soaked beans. Set aside.
  2. Heat half of the reserved bacon drippings in saute pan.
  3. Cook pork chops for 7-8 minutes on each side or until browned. Remove and set aside.
  4. In the remaining bacon drippings saute onion, celery, carrots, and garlic until onions are translucent (about 5 minutes).
  5. Add diced tomatoes and stir to combine.
  6. In a slow cooker combine soaked beans, onion/tomato mixture, bacon, pork chops, soy sauce, mustard, chili powder, bay leaves, pepper, salt, and lemon juice.
  7. Pour chicken broth over the ingredients (should be enough to just cover ingredients), and stir gently to combine.
  8. Cook in the slow cooker for 8-10 hours on low.
  9. Remove bay leaves and pork chops from the soup.
  10. Dice the meat and return to the soup.
  11. Stir in fresh parsley.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Drain and rinse soaked beans. Set aside.
  2. Heat half of the reserved bacon drippings in saute pan.
  3. Cook pork chops for 7-8 minutes on each side or until browned. Remove and set aside.
  4. In the remaining bacon drippings saute onion, celery, carrots, and garlic until onions are translucent (about 5 minutes).
  5. Add diced tomatoes and stir to combine.
  6. In a slow cooker combine soaked beans, onion/tomato mixture, bacon, pork chops, soy sauce, mustard, chili powder, bay leaves, pepper, salt, and lemon juice.
  7. Pour chicken broth over the ingredients (should be enough to just cover ingredients), and stir gently to combine.
  8. Cook in the slow cooker for 8-10 hours on low.
  9. Remove bay leaves and pork chops from the soup.
  10. Dice the meat and return to the soup.
  11. Stir in fresh parsley.
  12. Allow to cool.
  13. Divide among the indicated number of freezer bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in the microwave until heated through.

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