Here I was thinking that spring had spring and warmer weather was finally on the way in the Pacific Northwest. Oh how mistaken I was.
Rain has been pounding the area this week, leaving me with a bit of cabin fever. Luckily, I like to play in my kitchen and a soup in the slow cooker is perfect for a dreary, wet day such as we’ve been having.
For this soup, I decided to use boneless pork tenderloin because it plays so well with the juxtaposition of sweet and spicy flavors. Slow cooked in the crockpot, the tenderloin becomes amazingly tender and juicy. Coupled with tiny hearty navy beans and fresh baby spinach, it’s a soup that you’ll want to make again and again.
I like to pair this soup with a side salad of baby spinach, pears, red onion and a light vinaigrette, along with some warm, crusty bread. I think fresh, warm baguette with a dab of butter is a pre-requisite for just about any soup. Is there anything better than sopping up the broth with a piece of fresh baked bread? Delicious!
What are you making in your kitchen today?
- Serves: 6
- Serving size: 1½ cups
- Calories: 249.9
- Fat: 4.5
- Saturated fat: 1.1
- Polyunsaturated fat: 0.5
- Carbohydrates: 29.5
- Sugar: 7.7
- Sodium: 135.4
- Fiber: 8.8
- Protein: 20.9
- Cholesterol: 163.2
- ½ lb. raw boneless pork tenderloin
- 1 cup dry navy beans, cooked
- ½ red onion, quartered and thinly sliced
- 2 tbsp molasses
- 1 tbsp honey
- 2 tsp worcestershire sauce
- ½ tsp red chile pepper flakes
- 1 clove garlic, minced or pressed
- 4 cups homemade, salt free chicken broth
- 1 tbsp chopped fresh sage
- generous pinch of coarse sea salt
- 3 oz. fresh baby spinach leaves
- Place pork tenderloin in the bottom of a slow cooker.
- Add in the cooked beans, onion, molasses, honey, worcestershire sauce, red chile pepper flakes, and garlic. Stir in the broth, salt, and sage. Cover and cook for at least 8 and up to 10 hours.
- Remove tenderloin from crockpot and use 2 forks to shred to a fine pulp. If desired, do a rough chop to create even smaller pieces.
- Mix the shredded tenderloin back into the soup. Add in the baby spinach leaves and stir well. Cover and let sit for 15 minutes then serve.
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