It’s wonderful to come home to this pork and bean soup dinner simmering away in a slow cooker, especially on a busy weeknight. This soup uses dried beans and is simple to throw together on a hectic morning before work. When you get home, just add a few more ingredients, and in half an hour dinner is ready.

Ever heard of a pulse? No, I’m not talking about the one that lets you know that you are actually alive, and not indeed a member of the undead, in pursuit of brains, entrails, or Rick’s entire family as they encounter one danger after another on The Walking Dead. I’m talking about the legume kind. I certainly had never before heard the word “pulse” used to reference dried peas, lentils, beans, and chickpeas until I saw a site dedicated to the Pulse Pledge. This challenge is one that is being issued by the American Pulse Association, the USA Dry Pea & Lentil Council, and Pulse Canada to inspire individuals to reduce their carbon footprint, get healthy, and discover the benefits associated with legumes. How does it work? Simple. You commit to eating pulses once a week for 10 weeks.

Pledge Now

Dried beans don’t enter our household very often. It’s actually sort of a shame when you think about it. They are so much more affordable than canned beans, they can practically last forever in your pantry if stored properly, and they can also add a great deal of protein, fiber, iron, and potassium to your diet while also remaining gluten and cholesterol free. The challenge is learning how to incorporate them into your everyday diet. I think I can do it. Heck, I’m at least going to try, even though beans aren’t a go-to ingredient for me, I think I can find a way to incorporate them into my recipes. But wait, there’s more. A bonus. Pulses are just about perfect for Crockpot Monday. Take that zombies. While you’re out lumbering awkwardly throughout the streets looking for gory yummy snacks, my beans will be slowly plumping up inside of a simmering crockpot. No offense, but my meal sounds much better than yours.

And now, about the soup. So good. So good. So good. How can something so healthy taste so dang amazing? I don’t know how it’s possible. There are also so many options to change it up. That’s pretty important in our household of two + a psychotic kitty. Day 1 is always great, and Day 2 is all right, but by Day 3 things have got to change. Day 1, B.O.B. Bob and I both sampled this soup right out of the crockpot, but for dinner, I actually topped it off with some crumbled feta and sliced avocado. Day 2, B.O.B. Bob ate it by himself because I had eaten a late lunch. This means he pretty much threw the soup in a bowl, stuck it in the microwave, and most likely had some chips and salsa to go along with it. That’s his thing lately. Day 3, was a repeat of day 2 because I worked late and had another late lunch, which means the only leftovers still around were the two servings of soup I placed in the freezer for a later day. Chances are that those will be served up alongside a grilled cheese sandwich in a few weeks, one evening when I don’t feel like doing any real cooking and The Walking Dead is on.

So you’re probably wondering why I just can’t shut up about The Walking Dead today. I mean really, it’s not like it has anything to do with this soup. {SPOILER ALERT-DO NOT READ PAST THIS POINT IF YOU HAVE NOT SEEN THE SHOW YET-SPOILER ALERT} I’m just so happy that little shit of a kid finally got eaten last night. That’s right, I said it. I’m glad a child’s character got offed big time. He was such a dinky piece of annoying scum. He deserved it. Yeah, it kinda sucks that his mom went down with him, but there was the second big cheer of delight when his I can’t get over the fact that you killed my father older brother got murdered as well. I’ve been waiting months to see both sons go down, and last night kind of made my year. I was literally on the edge of the couch several times last night, screaming, “Damnnnnnn, they didn’t! Oh yeah, they did!” I’m looking forward to the rest of the season, as well as Crockpot Tenderloin and Northern Bean Ale Soup leftovers. So much yummier than brains.

Ingredients:

• 1 (16-oz.) Bag Dried Great Northern Beans
• 3 Stalks of Celery with Leaves, Diced
• 3 Carrots, Peeled and Diced
• 1 Large Sweet Onion, Peeled and Diced
• 1 (32-oz.) Carton Low-Sodium Chicken Broth
• 1 (14.5-oz.) Can Low-Sodium Chicken Broth
• 1 (12-oz.) Extra Pale Ale
• 2 Teaspoons Dried Parsley
• 1 Teaspoon Freshly Ground Black Pepper
• 1 Teaspoon Dried Chives
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Granulated Garlic Powder
• 1/2 Teaspoon Dried Thyme
• 1 Pork Tenderloin
• 1 (14.5-oz) Can of Petite Diced Tomatoes
• 1 Teaspoon Sea Salt
• 1 (5-oz.) Box Fresh Spinach

Directions:

1. In a colander, rinse the dried beans, and then place them into a crockpot.
2. Add the celery, carrots, onion, broth, ale, parsley, pepper, chives, oregano, garlic powder, and thyme to the crockpot; stir to combine.
3. Place the tenderloin on top of everything, and then cook for 8 hours on low heat.
4. Carefully remove the tenderloin from the crockpot and use two forks to shred the pork.
5. Return the pork to the crockpot along with the diced tomatoes, sea salt, and spinach. Stir well and push all of the spinach down into the soup.
6. Allow the soup to cook for 30 more minutes before serving.
7. Season with additional salt, pepper, or seasoning if desired.

Suggestions:

• Do not under any circumstances put the tomatoes in for the first 8 hours of cooking, or the beans will not become soft.
• Feel free to add more salt, pepper, or seasoning before serving. I was attempting to keep this recipe as healthy as possible and therefore did not add an overabundance of sodium.

Improvements:

• Use pre-seasoned petite diced tomatoes.
• Swirl in a little whipping cream, half and half, or sour cream before serving.
• Top with cheese or avocado.

Print

Yum

Crockpot Tenderloin and Northern Bean Ale Soup

Ingredients:

• 1 (16-oz.) Bag Dried Great Northern Beans
• 3 Stalks of Celery with Leaves, Diced
• 3 Carrots, Peeled and Diced
• 1 Large Sweet Onion, Peeled and Diced
• 1 (32-oz.) Carton Low-Sodium Chicken Broth
• 1 (14.5-oz.) Can Low-Sodium Chicken Broth
• 1 (12-oz.) Extra Pale Ale
• 2 Teaspoons Dried Parsley
• 1 Teaspoon Freshly Ground Black Pepper
• 1 Teaspoon Dried Chives
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Granulated Garlic Powder
• 1/2 Teaspoon Dried Thyme
• 1 Pork Tenderloin
• 1 (14.5-oz) Can of Petite Diced Tomatoes
• 1 Teaspoon Sea Salt
• 1 (5-oz.) Box Fresh Spinach

Directions:

1. In a colander, rinse the dried beans, and then place them into a crockpot.
2. Add the celery, carrots, onion, broth, ale, parsley, pepper, chives, oregano, garlic powder, and thyme to the crockpot; stir to combine.
3. Place the tenderloin on top of everything, and then cook for 8 hours on low heat.
4. Carefully remove the tenderloin from the crockpot and use two forks to shred the pork.
5. Return the pork to the crockpot along with the diced tomatoes, sea salt, and spinach. Stir well and push all of the spinach down into the soup.
6. Allow the soup to cook for 30 more minutes before serving.
7. Season with additional salt, pepper, or seasoning if desired.

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TASTE OF HOME FEATURED RECIPE

This “Hearty Pork Bean Soup” recipe has been featured in Taste of Home. CLICK HERE to see the recipe.