Hearty Spicy Kale and Pork Soup with White Beans

21 Dec
Hearty Spicy Kale and Pork Soup with White Beans

Hearty Spicy Kale and Pork Soup with White Beans

I had made a small promise to myself earlier this year that I was going to cook something with kale. In all my years of cooking, this is one vegetable that I just never got around to using. Of course, now that I’ve made this absolutely delicious soup with it, I’ll have to rotate it into our diets. It’s chock full of vitamins and calcium and a chemical with anti-cancer properties. YES! More Kale! I have adapted this soup I found from Eating Well magazine by kicking it up a notch and using Hungarian Paprika and Ancho Chile Powder in place of the smoked paprika, among other modifications. The entire family really enjoyed it and trust me, their is no lack of flavor in this hearty soup. We sopped it up with big thick slices of French bread, which you’ll want to pair this with to get every last yummy drop in your bowl.

Hearty Spicy Kale and Pork Soup with White Beans

1 tablespoon olive oil
1 pound boneless pork  loin or chops, trimmed and cut into bite-size pieces
Mrs. Dash Table Blend
Ground Black Pepper
1 cup chopped onion
1 tablespoon minced garlic
1 teaspoon Hungarian paprika
1 teaspoon ancho chile powder
1/4 cup red wine
4 Roma (plum) tomatoes, chopped
4 to 5 cups chicken or turkey broth, homemade or low sodium
1 bunch of kale, ribs removed and chopped
1 can white bean

Kale and Pork Soup with White Beans

Kale and Pork Soup with White Beans

This is one of those recipes where you’ll want to chop everything up in advance. Once all the chopping is done, the preparation is quite simple.  Start out by heating the oil in a dutch oven or soup pot on medium high. Generously season the pork with the Mrs. Dash and black pepper, then add to the pot. Brown the pork on all sides, then remove to a bowl and set aside. Add the chopped onion to the pot, and cook for about five minutes until starting to soften. Then add the minced garlic, Hungarian paprika and ancho chile powder. If you don’t have those two ingredients, you can substitute with regular or smoked paprika and add some crushed red pepper to taste to make it spicy. Stir for about a minute longer, then add the red wine and chopped tomatoes, stirring to scrape up any browned bits on the bottom. Now add the broth, then bring to a boil. Add the kale (it looks like a lot, but it all wilts down just like spinach) until it’s mixed in, then turn down the heat to a low simmer. Add the pork back in and the white beans (I used cannellini) and continue simmering until ready to eat. You could probably eat it right away but I wanted the flavors to meld so let it simmer before about an hour before eating. Serve with thick slabs of crusty French bread. Mmmmmm!

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3 Responses to “Hearty Spicy Kale and Pork Soup with White Beans”

  1. Laura December 26, 2012 at 2:39 pm #

    Sounds great! Any suggestions on what to replace the pork with?

    Like

    • anotherfoodieblogger December 26, 2012 at 8:44 pm #

      Laura, this soup is so yummy already with the amount of kale, you could either omit it altogether or sub in chicken? Or add an extra can of white beans.

      Like

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  1. Fuss-Free Spicy Pork and Kale in a Crock Pot | anotherfoodieblogger - January 5, 2014

    […] in mind, but it never came back to me. Armed with those two ingredients, I thought about making my Spicy Pork and Kale Soup, but decided I needed to try out something new. After countless interwebz searches, I finally […]

    Like

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