Pork and Pink Bean Soup with Corn Muffin Croutons

Name: Pork and Pink Bean Soup with Corn Muffin Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces thickly sliced bacon, cut into 1-inch strips; 1/2 medium sweet onion, finely chopped; 2 garlic cloves, finely chopped; 2 tablespoons tomato paste; 1 tablespoon pure maple syrup; Two 15-ounce cans pink beans with their liquid; 3 cups chicken stock or low-sodium broth; Salt; Cayenne pepper; 1 jumbo corn muffin (about 5 ounces), cut into 3/4-inch cubes; Chopped scallions, for garnish

Servings: persons

6 ounces thickly sliced bacon, cut into 1-inch strips
1/2 medium sweet onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
1 tablespoon pure maple syrup
Two 15-ounce cans pink beans with their liquid
3 cups chicken stock or low-sodium broth
Salt
Cayenne pepper
1 jumbo corn muffin (about 5 ounces), cut into 3/4-inch cubes
Chopped scallions, for garnish

1
Preheat the oven to 400.
2
In a medium saucepan, cook the bacon strips over moderately high heat, stirring occasionally, until they are browned and crisp, about 7 minutes.
3
Transfer the crispy bacon to a plate and pour off all but 2 tablespoons of the fat from the saucepan.
4
Add the onion and garlic to the fat in the saucepan and cook, stirring, until they are softened, about 5 minutes.
5
Add the tomato paste and maple syrup and cook over moderate heat, stirring, until thick, about 3 minutes.
6
Add the pink beans and their liquid and cook until slightly thickened, 2 to 3 minutes.
7
Add the chicken stock and bacon strips, season lightly with salt and cayenne pepper and simmer the soup over moderate heat until thickened slightly, about 15 minutes.
8
Meanwhile, spread the corn muffin cubes on a small baking sheet and bake for 7 to 8 minutes, until they are golden and crisp.
9
Let the corn muffin croutons cool slightly.
10
Ladle the soup into deep bowls, garnish with the corn muffin croutons and chopped scallions and serve.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces thickly sliced bacon, cut into 1-inch strips, 1/2 medium sweet onion, finely chopped, 2 garlic cloves, finely chopped, 2 tablespoons tomato paste, and more.

Yes, Pork and Pink Bean Soup with Corn Muffin Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!