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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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