Smoky 13 Bean Soup and Quinoa Salad with Pork and Avocado

In 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.

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Servings 12-14people
Submitted By Mimi from Mimi Avocado
In 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.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12-14people
Submitted By Mimi from Mimi Avocado
In 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.
Share this Recipe
Share this Recipe
Ingredients
  • Smoky 13 Bean Soup with Pork
  • 29 oz pkgs 13 Bean Soup Mix
  • Water to cover
  • 2 Pork Chops fully cooked & smoked
  • 2 cups Brown Onions chopped
  • 1/4 cup Bean Soup Seasoning Mix
  • 2 Avocados ripe
  • Smoky 13 Bean Pork & Quinoa Salad
  • 6 cups Smoky 13 Bean Soup prepared (see recipe above)
  • 2 cups Organic Quinoa Grain
  • 4 cups Water
  • 1-1/2 cups Salsa prepared mild or Pico de Gallo
  • 3 to 4 Avocados ripe
Ingredients
  • Smoky 13 Bean Soup with Pork
  • 29 oz pkgs 13 Bean Soup Mix
  • Water to cover
  • 2 Pork Chops fully cooked & smoked
  • 2 cups Brown Onions chopped
  • 1/4 cup Bean Soup Seasoning Mix
  • 2 Avocados ripe
  • Smoky 13 Bean Pork & Quinoa Salad
  • 6 cups Smoky 13 Bean Soup prepared (see recipe above)
  • 2 cups Organic Quinoa Grain
  • 4 cups Water
  • 1-1/2 cups Salsa prepared mild or Pico de Gallo
  • 3 to 4 Avocados ripe
Instructions
Smoky 13 Bean Soup with Pork
  1. Wash and soak 29 oz. Bob's Red Mill 13 Bean Soup Mix overnight.
  2. Drain 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.
  3. Cut 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.
  4. Add 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 Salad
  1. Start with 1 ½ quarts of prepared Bob's Red Mill 13 Bean Soup with pork.
  2. Combine 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.
  3. Add the leftover soup to the hot quinoa and combine.
  4. Fold 1 ½ cups of mild salsa or pico de gallo into the beans and quinoa.
  5. Serve warm, topped with avocado chunks, or use as a filling for avocado halves.



    Serves 6 - 8.
Recipe Notes

*This recipe is wheat free but may contain gluten.

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