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Country-Style Cranberry Bean Soup

A hearty meat soup. Easy to prepare and wonderfully delicious.

  • 1/2 tsp Ground Pepper
  • 1-1/2 lbs Pork Country-Style Ribs boneless, trimmed of fat & cubed
  • 1/4 tsp Ground Pepper
  • 1 Onion large-sized, coarsely chopped
  • 3 Garlic cloves, minced
  • 1 Green Bell Pepper large-sized, seeded & diced (or Sweet Red Bell Pepper)
  • 10 cups Water
  • 1 tsp Thyme
  • 2 Tbsp Parsley Flakes
  • 1 Bay Leaves (Premium Hand Selected)
  • 1 Red Hot Chili Pepper small-sized, whole, dried
  • 1/2 tsp Sea Salt
  • 1-1/2 cups Cranberry Beans (soaked & drained)


Put trimmed meat in a nonstick skillet, sprinkle with black pepper and saute over medium heat until browned on all sides. Transfer to a 4-5 quart Dutch oven or stockpot.

In the same unwashed skillet, saute onions over medium heat for 2-3 minutes; add the garlic and cook 1 minute more. Add the green or sweet red pepper if using and stir, cooking 2-3 minutes more. Transfer the mixture to the Dutch oven. Add some of the water to the skillet and stir, cooking and scraping whatever brown bits remain in the skillet. Add to the meat and vegetables along with the remaining water and the dry beans. Bring to a boil and boil 2 minutes, then lower heat to a simmer. Add thyme, parsley, bay leaf and hot chili pepper. Cover and simmer for 1-1/2 hours, stirring occasionally. Remove and discard bay leaf and the hot chili pepper pod. Add salt and pepper to taste if needed.

Makes 8 servings.

Country-Style Cranberry Bean Soup


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Products Used in this Recipe

Baking Aids
Sea Salt

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Grains Beans Seeds
Cranberry Beans

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