Curried Pork Soup

December 23, 2014
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Photo by Marcy Black Simpson
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
In This Recipe
  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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