Pork, Bean & Barley Soup

Name: Pork, Bean & Barley Soup
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Ingredients: Soup; ½ C (60 ml) oil; 1.2 kg stewing pork pieces or meaty bones; 2 Tbsp (30 ml) Robertson’s Shisanyama Spice Mix; 1 onion, finely chopped; 3 large carrots, peeled and diced; 250 g celery, thinly sliced; 4 garlic cloves, finely chopped; 2 tsp (10 ml) dried thyme; 1 x 400 g tin chopped tomatoes; 1.3 L vegetable stock; 3 bay leaves; 250 g dried speckled beans, soaked overnight; 3 potatoes, peeled and diced; 1½ C (375 ml) dried pearl barley, rinsed and soaked overnight; salt and pepper, to taste; To Serve; 2 Tbsp (30 ml) chopped parsley; fresh bread (optional)

Pork, Bean and Barley Soup recipe for SA Pork

Pork, Bean & Barley Soup

Author: Crush
Prep Time: 20 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 10 minutes
Yield: 6 servings
Category: Soups

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Description

Hearty and wholesome, this soulful soup simmers stewing pork with beans and nutty barley until everything melds into a rich, comforting bowlful – perfect for cold days and packed with protein per serving.

Ingredients

Soup

½ C (60 ml) oil
1.2 kg stewing pork pieces or meaty bones
2 Tbsp (30 ml) Robertson’s Shisanyama Spice Mix
1 onion, finely chopped
3 large carrots, peeled and diced
250 g celery, thinly sliced
4 garlic cloves, finely chopped
2 tsp (10 ml) dried thyme
1 x 400 g tin chopped tomatoes
1.3 L vegetable stock
3 bay leaves
250 g dried speckled beans, soaked overnight
3 potatoes, peeled and diced
1½ C (375 ml) dried pearl barley, rinsed and soaked overnight
salt and pepper, to taste

To Serve

2 Tbsp (30 ml) chopped parsley
fresh bread (optional)

Instructions

Soup

Heat half the oil (2 tablespoons) in a large pot over high heat.

Season the meat well with salt and the Shisanyama spice mix. Brown on all sides in batches, making sure not to overcrowd the pot. Set aside.

Reduce the heat to medium and add the remaining oil. Add the onion, carrots and celery, and sauté for about 10 minutes, or until the vegetables start to colour and caramelise.

Add the garlic and thyme, and cook for 1 minute, stirring often. Pour in the chopped tomatoes and cook for a further 5 minutes.

Add the vegetable stock and bay leaves. Bring to a simmer, then stir in the soaked speckled beans. Cover and cook for 20 minutes.

Return the browned meat to the pot, lower the heat, and simmer gently for 40 minutes, stirring and checking every 15–20 minutes.

Once the meat is tender and the beans are nearly cooked, mix in the potatoes and barley. Continue to cook for another 20–25 minutes, or until the barley is soft and the soup is thick and rich. Taste and adjust the seasoning with salt and pepper.

To Serve

Scatter with chopped parsley and serve with fresh bread, if using.