RECIPE: Pork and White Bean Soup, with a side of muffins
by Amanda Lanum
Charlene Patton celebrated National Soup Month on 13 News This Morning with a Pork and White Bean Soup, and a side of Festive Corn Muffins! Here are the recipes:
3 strips bacon
1 pound boneless pork, cut into bite size pieces
1 medium onion, chopped
1 clove garlic, minced
2 cups chicken broth
1 (15 oz.) can yellow soybeans, rinsed and drained
1 (15 oz.) can Great Northern beans, rinsed and drained
1 (15 oz.) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried rosemary
½ teaspoon salt
In Dutch oven cook bacon until almost done then add pork, onion and garlic; cook until meat is cooked and onions are transparent. Add chicken broth, beans, tomatoes, smoked paprika, rosemary and salt. Simmer for 30 minutes. Makes 4 to 6 servings
1 ¼ cups soy flour blend
¾ cup corn meal
2 tablespoons sugar
2 teaspoons baking powder
¼ cup frozen corn, thawed
2 tablespoons chopped green chilies
2 tablespoons chopped sweet red pepper
1 cup soy milk
¼ cup vegetable oil
1 egg, beaten
Combine soy flour blend, corn meal, sugar and baking powder. Add corn, green chilies, sweet red pepper and stir. Add soy milk, vegetable oil and beaten egg; stir to blend all dry ingredients. Pour into greased muffin pan. Bake at 375 degrees for about 20 minutes until wooden pick inserted comes out clean. Makes about 12 muffins.
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