| Level: | Easy |
| Total: | 2 hr 40 min |
| Prep: | 20 min |
| Cook: | 2 hr 20 min |
| Yield: | 6 servings |
Ingredients
- 4 slices bacon, chopped
- 1 onion, chopped
- 4 cloves garlic
- 3 tablespoons tomato paste
- 4 teaspoons smoked paprika
- 1 tablespoon Creole seasoning
- 1 tablespoon chili powder
- 1 tablespoon vegetable oil
- 3 pounds bone-in country-style pork ribs, trimmed of excess fat
- 1/4 cup apple cider vinegar
- 2 tablespoons molasses
- 1 14-ounce can diced fire-roasted tomatoes
- 4 cups low-sodium chicken broth
- 1 15-ounce can great Northern beans, drained and rinsed
- 6 thick slices white bread
- 4 tablespoons unsalted butter, at room temperature
- 3 tablespoons sweet pickle relish
- 4 scallions, chopped
- 2 tablespoons chopped fresh parsley
Instructions
- Make the soup: Combine the bacon, onion, garlic, tomato paste, smoked paprika, Creole seasoning and chili powder in a food processor; pulse to make a coarse paste.
- Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the bacon-spice paste and cook, stirring occasionally, until dark brown, about 6 minutes. Add the ribs, turning to coat. Stir in the vinegar and molasses, scraping up any browned bits from the bottom of the pot.
- Stir in the tomatoes, chicken broth and 2 cups water. Cover and bring to a simmer, then reduce the heat to low and gently simmer, stirring once or twice, until the ribs are tender, 2 hours to 2 1/2 hours.
- Transfer the ribs to a cutting board and shred the meat; discard the fat and bones. Position the pot halfway off the burner and increase the heat to medium. The fat will migrate to the cooler side; use a ladle to skim it off. Reposition the pot over the burner and add the shredded pork and the beans. Cook, stirring occasionally, until heated through, about 10 minutes.
- Meanwhile, prepare the bread: Spread each slice evenly with the butter and relish. Top with the scallions and parsley. Ladle the soup into bowls and serve with the bread.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 856 |
| Total Fat | 47 g |
| Saturated Fat | 14 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 8 g |
| Sugar | 15 g |
| Protein | 60 g |
| Cholesterol | 201 mg |
| Sodium | 975 mg |
Reviews
My husband made some awesome pulled pork in a crock pot, so I had the luscious broth which was perfect to add to the soup. I recommend using less tomato paste, as the soup is pretty “tomatoey” enough. I also added a cup of grated carrots (which cook down nicely and make it more velvety), and some fresh spinach.
Too much pork. Not enough soup
This soup is amazing. I love that it is so different from all of my other soup recipes. It is really hearty and has just the right amount of spice. It would be great with a slice of cornbread or some cornbread croutons. I made it as written this time, but might use a pork but instead of ribs next time simply because I kept picking little bones out as I ate.
I made this is as written except for that I used chopped slow roasted pork shoulder {I precooked the pork} instead of using the ribs. I also added some of the jus from the shoulder to the chicken stock. This was more like a chili or a stew than a soup in our opinion. I would make this again if I have any left over pork shoulder to use up in the future. I served this with corn on the side & also some corn bread & a green tossed salad.
Enjoyed the flavors. Used my slow cooker after cooking the bacon mixture.
This was just ok. It basically tasted like a bbq pulled pork sandwich with beans, which was odd in a soup/stew. I think if the vinegar & molasses were omitted, it would have a nice hearty flavor. i doubt I would make it again though.
This was good. I added some corn and used chickpeas instead of great Northern beans. It was great with the bread.
What a great soup for watching football today!!!
Excellent soup – I prefer using hominy instead of the beans. My husband ate it for lunch every day and he does not like left overs.
Very hearty soup. Pork got super tender and soup had great flavor. Skipped the relish bread and served with regular rolls. Made the rest of the recipe as written and wouldn’t change a thing.