Smoky 13 Bean Soup and Quinoa Salad with Pork and AvocadoContributed by: Mimi from Mimi AvocadoIn our family we make a huge pot of soup & transform the leftovers into a new recipe. Serve the salad as a side or as a filling for avocados. This recipe was not tested by Bob's Red Mill. Gluten Free*, High Fiber, Lactose Free, Low Sugar, Soy Free. Smoky 13 Bean Soup with Pork
Smoky 13 Bean Pork & Quinoa Salad
DirectionsSmoky 13 Bean Soup with PorkStep 1Wash and soak 29 oz. Bob’s Red Mill 13 Bean Soup Mix overnight.Step 2Drain and rinse the beans. Put the beans in a large pot and add enough water so that there is about an inch of water above the beans.Step 3Cut up 2 fully cooked smoked pork chops into small pieces (1 lb.) and add to the beans. Bring the mixture to a boil, reduce heat and simmer for 3 hours, or until the beans are tender.Step 4Add 2 cups of chopped onion and 4 Tbsp. Bob’s Red Mill Bean Soup Seasoning Mix and simmer for another 30 minutes.Serve the soup hot with avocado slices as a topping. Reserve 1 ½ quarts of soup to use in the salad. Serves 6. Smoky 13 Bean Pork & Quinoa SaladStep 1Start with 1 ½ quarts of prepared Bob’s Red Mill 13 Bean Soup with pork.Step 2Combine 2 cups of Bob’s Red Mill Quinoa with 4 cups of water in a large pot. Bring to a boil, then reduce heat and cover for 15 minutes.Step 3Add the leftover soup to the hot quinoa and combine.Step 4Fold 1 ½ cups of mild salsa or pico de gallo into the beans and quinoa.Step 5Serve warm, topped with avocado chunks, or use as a filling for avocado halves.Serves 6 - 8. Notes*This recipe is wheat free but may contain gluten. |
 Servings: 12 - 14 Rating (Not yet rated) Products Used in this Recipe
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