Curried Pork Soup

By Heather Jeffcoat
December 23, 2014
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Author Notes: If you eat with your eyes you'll love that this soup that incorporates black beans, sweet potatoes, and lean cuts of pork tenderloin is both beautiful and delicious.Heather Jeffcoat

Serves: 6

  • 2 pounds pork tenderloin, trimmed and cut into 1" cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons vegetable oil, divided
  • 1 1/2 cups sliced celery
  • 1 onion, chopped
  • 1 yellow bell pepper, chopped
  • 3 jalapeños, seeded and minced
  • 1 1/2 tablespoons minced garlic
  • 6 cups chicken broth
  • 2 medium sweet potatoes, peeled and chopped
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 1 (13.5-ounce) can coconut milk
  • 1 tablespoon curry powder
  • 1 tablespoon red curry paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup cook jasmine rice
  • Fresh cilantro for garnish
  1. Sprinkle pork with salt and pepper.
  2. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of pork, and cook for 5 to 6 minutes or until pork is browned. Remove from pan, and keep warm. Add 1 tablespoon oil to pan, and cook remaining pork for 5 to 6 minutes or until browned. Remove from pan, and keep warm.
  3. Heat remaining 1 tablespoon oil over medium heat. Add celery and next 4 ingredients. Cook, stirring frequently, until vegetables are tender. Add broth, next 7 ingredients, and pork; bring to a boil, reduce heat, and simmer for 20 minutes or until potatoes are tender. Serve over rice, and garnish with cilantro, if desired.

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