Name: Shredded pork and bean soup
Prep time: 15 min
Cook time: 195 min
Total time: 210 min
Yield: 6
Ingredients: 1 large carrot, coarsely chopped; 1 trimmed celery stalk, coarsely chopped; 5 clove garlic, unpeeled, bruised; 3 sprigs fresh oregano; 6 black peppercorns; 1 dried bay leaf; 1 kilogram pork neck; 2 litre (8 cups) chicken stock; 2 litre (8 cups) water; 1 tablespoon olive oil; 1 large red onion, coarsely chopped; 1 medium red capsicum, coarsely chopped; 1 medium yellow capsicum, coarsely chopped; 2 fresh long red chillies, thinly sliced; 2 clove garlic, crushed; 810 gram canned crushed tomatoes; 1 teaspoon ground cumin; 2 tablespoon coarsely chopped fresh oregano; 420 gram canned kidney beans, drained, rinsed

Shredded pork and bean soup

This deliciously warming soup is packed full of tender shredded pork and hearty beans to create the ultimate Winter comfort meal.

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Serves 6

Prep

15M

Cook

3H 15M

Total

3H 30M

Ingredients

1 large carrot, coarsely chopped

1 trimmed celery stalk, coarsely chopped

5 clove garlic, unpeeled, bruised

3 sprigs fresh oregano

6 black peppercorns

1 dried bay leaf

1 kilogram pork neck

2 litre (8 cups) chicken stock

2 litre (8 cups) water

1 tablespoon olive oil

1 large red onion, coarsely chopped

1 medium red capsicum, coarsely chopped

1 medium yellow capsicum, coarsely chopped

2 fresh long red chillies, thinly sliced

2 clove garlic, crushed

810 gram canned crushed tomatoes

1 teaspoon ground cumin

2 tablespoon coarsely chopped fresh oregano

420 gram canned kidney beans, drained, rinsed

Method

1.Place carrot, celery, bruised garlic, oregano sprigs, peppercorns, bay leaf, pork, stock and the water in a large saucepan; bring to the boil. Reduce heat; simmer, covered, 1 hour. Uncover; simmer 1 hour.

2.Transfer pork to a medium bowl; shred coarsely. Strain broth through a muslin-lined sieve or colander into a large heatproof bowl; discard solids.

3.Heat oil in the same cleaned pan; cook onion, capsicums, chilli and crushed garlic, stirring, over medium heat, about 5 minutes or until vegetables soften.

4.Return pork and broth to pan with tomatoes, cumin and chopped oregano; bring to the boil. Reduce heat; simmer, covered, 15 minutes. Add beans; simmer, covered, until soup is hot. Season to taste.

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