Hearty and wholesome, this soulful soup brings together tender stewing pork, creamy beans, and nutty barley in a slow simmer that builds rich, comforting flavour. Packed with protein and warmth, it’s the perfect bowl for cold-weather days.
Pork, bean & barley soup
Ingredients
- For the soup
- ½ cup oil
- 1.2 kg stewing pork pieces or meaty bones
- 2 tablespoons Robertson’s Shisanyama spice mix
- 1 onion, finely chopped
- 3 large carrots, peeled and diced
- 250 g celery, thinly sliced
- 4 garlic cloves, finely chopped
- 2 teaspoons dried thyme
- 1 x 400 g tin chopped tomatoes
- 1.3 litres vegetable stock
- 3 bay leaves
- 250 g dried speckled beans, soaked overnight
- 3 potatoes, peeled and diced
- 1½ cups dried pearl barley, rinsed and soaked overnight
- Salt and black pepper to taste
- To serve
- 2 tablespoons chopped parsley
- Fresh bread (optional)
Instructions
For the soup
Heat half the oil (2 tablespoons) in a large pot over high heat. Season the meat well with salt and the Shisanyama spice mix. Brown on all sides in batches, making sure not to overcrowd the pot, then set aside.
Reduce the heat to medium and add the remaining oil. Add the onion, carrots and celery, and sauté for about 10 minutes, or until the vegetables start to colour and caramelise.
Add the garlic and thyme, and cook for 1 minute, stirring often.
Pour in the chopped tomatoes and cook for a further 5 minutes. Add the vegetable stock and bay leaves. Bring to a simmer, then stir in the soaked speckled beans.
Cover and cook for 20 minutes.
Return the browned meat to the pot, lower the heat, and simmer gently for 40 minutes, stirring and checking every 15-20 minutes.
Once the meat is tender and the beans are nearly cooked, mix in the potatoes and barley. Continue to cook for another 20-25 minutes, or until the barley is soft and the soup is thick and rich.
Taste and adjust the seasoning with salt and pepper.
To serve
Scatter with chopped parsley and serve with fresh bread, if using.
Notes
Serving suggestion: Serve with thick slices of fresh bread or traditional South African roosterkoek. The soup can be made ahead and improves in flavour overnight, making it perfect for meal prep or feeding a crowd.
Also See: Caramelised onion and pork soup
Caramelised onion and pork soup
Recipe and image: SA Pork
