|Servings||Prep Time||Cook Time|
|10||30 mins||8 hrs|
|1.||Soak beans in water overnight refreshing the water two or three times.|
|2.||Cut pork into bite sized pieces (about 1/2" square)|
|3.||Slice jalapenos lengthwise into quarters, remove the seeds and dice. Coarsely chop onion. Finely chop stewed tomatoes. Peel and chop garlic cloves.|
|4.||Place all ingredients in a large slow-cooker and thoroughly mix. Place lid on slow-cooker and set cooking time for 8 hours.|
|5.||At the 7th hour, using an immersion blender (stick blender) finely blend approximately 20% of the ingredients. This will add a thickening effect to the soup.|
|6.||Soup is ready to serve after 8 hours, but waiting until the next day to allow all of the flavors to meld together is recommended.|
|7.||Serve with bread or crackers. Enjoy!|
There are 295 calories in 1 serving of Pork & 15 Bean Soup.
Calorie split: 5% fat, 62% carbs, 33% protein.
|Serving Size||1 serving|
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