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Slow Cooker Mixed Bean Soup with Pork Belly
6 h 30 minServes 6Nutri-Score B€
B
6 h 30 min
6 h 30 minSlow Cooker Mixed Bean Soup with Pork Belly
what you need
Ingredients
mixed dried bean soup mix (rinsed and picked through for stones)Pantry450 g
waterOther1.4 litres
cooked pork belly (leftover, cut into pieces)Meat250 g- canned tomatoes (with their juice)Pantry400 g
bay leavesSpices2 pieces- beef bouillon (heaped scoop)Pantry15 g
onion (chopped)Produce1 piece- seasoning blend (assorted spices to taste)Spices10 g
parmesan (grated, for serving)Dairy20 g- red pepper flakes (for serving)Spices2 g
per serving
Nutrition
376kcal
- Carbs
- 48 g
- Proteins
- 18 g
- Fat
- 13 g
what you’ll use
Tools
Slow cooker
Colander
Ladle
step by step
Method
- Step 1
Prepare the beans
- Rinse the bean soup mix under cold water.
- Pick through the beans and remove any stones or debris.
- Discard the seasoning packet that came with the mix.
- Step 2
Load the slow cooker
- Add the beans and water to the slow cooker.
- Add the pork belly and the canned tomatoes with their juice.
- Stir in the beef bouillon and bay leaves, then season generously with the spice blend.
- Step 3
Cook the soup
- Cover and cook on low for 4 hours, then on high for 2 hours, until the beans are tender.
- Step 4
Add the onion
- Stir the chopped onion into the soup.
- Cook until the onion is soft and the broth has thickened.
- Step 5
Serve
- Ladle into bowls and top with grated parmesan and red pepper flakes.