Smoked-pork and bean soup

Big on flavour!


1 packet (500g) boneless smoked-pork rashers, cubed

2 Tbsp (30ml) oil

1 onion, chopped

2 cloves garlic, minced

1 sachet (50g) tomato paste

1 can (410g) whole peeled tomatoes

1 Tbsp (15ml) soy or Worcestershire sauce

2 cups (500ml) beef stock

1 bay leaf

1 can (400g) borlotti beans, drained and rinsed

1 can (400g) cannellini beans, drained and rinsed

Salt and milled pepper

10 drops Tabasco sauce (optional)

Handful parsley, chopped

Toast, for serving


Fry pork in oil in a pot over low heat until crisp. 

Remove half and set aside.

Add onion and garlic to pot and fry until soft.

Stir in tomato paste and fry for another 2 minutes.

Add tomatoes, soy or Worcestershire sauce, stock and bay leaf.

Cover and simmer for 20-30 minutes.

Add beans.


Simmer for 15 minutes.

Stir in Tabasco, if using.

Sprinkle with reserved pork and parsley.

Serve with toast.

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