Canary beans and pork neck bones soup is one of my favorite all-year-round soup recipes. How to make healthy soup – This “comfort soup” combines good, fresh ingredients and makes a flavorful dish. It’s perfect for a satisfying meal when you want something that tastes interesting without requiring too much active time in the kitchen. Try this easy homemade recipe today!
I love this time of year. It’s so nice to make a big pot of food that nourishes my whole family. I enjoy having the option of making it in a pot or having it simmering away in the crockpot while we’re out doing our activities. That way, when we come back from our fun, everything is ready!
I’ve always been a fan of comfort foods, the kind of food that you would eat after a hard day at work or school. This canary beans and pork neck bones soup is one of my favorite homemade soups because it is easy to make, filling, and tasty. If you don’t have some of these ingredients, feel free to swap them out for other ingredients. If you want to make this vegetarian or vegan, just skip the meat and bone. It will still taste delicious!
This Canary Beans and Pork Neck Bones Soup is also a perfect way to warm up on a cold winter day. It’s hearty, filling, and full of flavor—but it’s also extremely healthy! This recipe uses canary beans, which are high in protein and fiber.
What are Canary Beans
Canary beans are also known as Peruvian beans, mayocoba, and peruano. They sometimes get confused with pinto beans or cannellini beans because of their shape and color. A lot of people use them in soups, but they are also used to make stews and casseroles. The taste of canary beans is mild and creamy, but it can vary depending on how they are cooked or stored.
The beans have a long shelf life, which makes them great for saving money on groceries because you don’t need to buy dried beans every time you want to make soup or stew.
Pork Neck Bones and cheap protein alternative
You can use pork neck bones in many ways: as an ingredient in soup, a central component in stir fry, or even an ingredient in your favorite stew recipe. The pork neck bones add a lot of flavor without adding much fat or calories. They also add an extra richness that distinguishes this soup from other vegetable soups.
Pork neck bones have a small amount of meat on them and are perfect to flavor soups and stews. When simmered, the meat on the bones is tender and juicy.
Mirepoix, the best solution for soup recipes
This Canary Beans and Pork Neck Bones Soup is a great way to get your meat and veggies all in one bowl. It’s also super healthy, with plenty of protein and fiber!
This is an excerpt from our previous post: A mirepoix is an essential flavor base made from easy-to-find vegetables such as onions, celery, and carrots. It is used in soups, stews, and meat dishes and is a building block of French cuisine. Mirepoix is most commonly used in traditional French cooking; however, over the years, other cuisines have adapted the classic version or created their version.
The mirepoix in this recipe is the perfect addition to making this soup delicious. And one of the ways to naturally flavor the soup.
Ingredients you will need for the Canary Beans and Pork Neck Bones Soup.
For the Canary Beans
You’ll need the following:
- Canary beans, soaked overnight if preferred but not necessary. You can find them in the beans and grains section. You can also find the beans on the same shelf as the Goya beans.
- Fresh garlic: this is a must ingredient when cooking dried beans. Garlic powder will create a not-so-appetizing coating and not add a fresh aroma to the beans.
- Fresh parsley: the same as garlic. Freshness is critical when cooking beans.
For the Pork Neck Bones
- Pork neck bones (or any other meat bone)
- Green seasoning or Epis
- Ground cumin
- Noubess Hot and Spicy Sauce
- Whole cloves
- Apple cider vinegar or fresh lemon juice
- cloves garlic, minced
- Olive oil
To combine everything for the soup.
- Herbs, seasoning, and spices: thyme, bay leaf, salt, pepper, and garlic powder
Notes and tips for the Canary Beans and Pork Neck Bones Soup
- Want to make it vegetarian, don’t worry; skip the meat. You can add tofu at the end if you prefer and are a fan.
This soup is easy to make and is both comforting and healthy. It is easy to make and the canary beans and pork neck bones are rich in protein, so this soup will keep you full for hours!
This recipe serves 6-8 people, but if you’re making it for yourself or two people, feel free to cut the recipe in half! It is best served alone with bread or with rice or polenta.
If you’re looking for a heart-healthy soup that is easy to make and delicious, this is it. It’s also an easy soup for beginners. Just ensure you have the ingredients before beginning–once the pork neck bones and the beans are cooked, the remaining time goes quickly!
- ½ pound Canary Beans soaked overnight if preferred but not necessary.
- 2 garlic cloves
- 2 sprigs of parsley
For the Pork Neck Bones
- 2 pounds Pork neck bones or any other meat bone, cleaned and patted dry with paper towels.
- 3 tablespoon Green seasoning or Epis
- 1 teaspoon Ground cumin
- 1 teaspoon Noubess Hot and Spicy Sauce
- 4- 6 Whole cloves
- 1 ½ teaspoon Oregano
- 1 teaspoon Salt
- ¼ cup Apple cider vinegar or 2 tbsp fresh lemon juice
- 2 cloves garlic minced
- 2 tablespoon Olive oil
To combine everything for the soup.
To make the Mirepoix:
- 1 large onion chopped
- 2 carrots sliced thin
- 2 celery stalks sliced thin
The seasoning and spices
- 2 thyme sprigs
- 2 bay leave
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 Tomatoes medium to large size and sliced, or ½ pint of cherry tomatoes
- Sort any unwanted debris, rinse the beans, and drain—place in the stock pot with 6 cups of water and bring to a boil over low to medium heat. When the water starts to boil, cover ajar and let the beans cook. This should take about 1 hour.
- When the beans are cooked, remove the pot from the stovetop and let cool.
- When cool, in a blender, add half of the beans and liquid mixture with the garlic cloves and the parsley. Blend until the beans are liquified.
- Place everything back in the pot.
Prepare the pork neck bones.
- Clean the pork neck bones your preferred way. Add the pieces into a heavy-bottom saucepan or Dutch oven. Add your seasonings and spices: Green Seasoning, ground cumin, Noubess hot sauce, whole cloves, oregano, salt, apple cider vinegar or lemon juice, and olive oil.
- Mix everything together, cover the pan and simmer until the meat is cooked. Only add very little hot water at a time and if necessary. The meat will cook in its own juices.
To make the soup
- When the meat is cooked, add the mirepoix (onion, celery, and carrot), and tomatoes, and cook for 5 minutes.
- Carefully add the meat with the vegetables into the bean pot. Mix to combine and taste the flavor. Add salt and pepper to taste and the ground garlic.
- If you need to add more liquid, either add chicken broth or vegetable broth, preferably. You can also add water but only hot water, preferably. This will help with keeping the flavors together.
- Bring to a boil, cover, and let simmer on low heat for 15 minutes, enough time for all the flavors to combine.
- Remove and serve alone or with rice or polenta.
- To make it in a crockpot, add all the ingredients with enough chicken broth or vegetable broth to cover and cook on high for 5 hours (or low for 7-8) or until the beans are tender. Adjust seasoning as desired and add more liquid to cook all the ingredients. The soup will not be as creamy as if you had made it in a crockpot. The creaminess will happen only if you remove some of the beans and liquid and blend them. Add the mixture to the crockpot and cook for another 45 minutes to 1 hour.
Low sodium chicken broth – beef broth, vegetables broth, or warm water seasoned with a mixed seasoning blend
- More Tips and Notes:
The soup will freeze in the freezer without any issues. Just reheat and enjoy. You may have to add more broth or water. Always add hot water. (The cold water will drastically change the taste. That means more time cooking and adjusting the taste. (I usually freeze meals for up to one week – just by preference)
Store leftover beans and pork neck bones soup in an airtight storage container in the refrigerator for up to 3 days
To reheat, use a Dutch oven on the stove over medium-low heat until hot or reheat leftovers in the microwave until heated thoroughly.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.