Soup has got to be something really special for me. I’m not one of those people who can make a simple, smooth soup and be satisfied with it. I need my soup to have substance. Veggies, meat, cheese, potato skin croutons, pasta - yes soup needs to be filling! I wanted to get this slightly spicy Pulled Pork and Bean Soup to you quick - before the weather starts getting too warm for soup (says the girl who makes beef casserole in Summer). Cumin, paprika, chilli powder, tomatoes, garlic all cooked long and slow with melt-in-the-mouth pork….
Admittedly, it sounds like a fair amount of effort for soup, but it’s SO worth it. Besides, it makes a big batch, so you can freeze it to keep you going for a couple of weeks! So, the kids are off for Easter. Two weeks of juggling work, whilst making sure I spend plenty of time with three of my most favourite people in the world (yes you’re on that list too Chris - if you’re reading this :-)). We spent the day working around each other in the kitchen today. Me making multi-coloured spaghetti (yes, not even joking) and baking croquettes, Gracey & Lewis making their own stop-motion-animation on the kitchen table. I was so impressed with their creativity - involving Num Noms characters (who i’ve been working with recently), pirates and sea creatures. At one point, filming moved upstairs whilst they filled up the bath with water and plastic animals. I think my wooden spoon was re-purposed as a plank of their boat. I also spotted a scene involving a canon and swords. They wrapped up filming before dinner, and intend to run through their script to add in the audio tomorrow. I’m sure I just used to sit and play with barbie dolls or colouring books at their age. Technology certainly has moved on!
Let’s get back to the Pulled Pork and Bean Soup! Here’s the recipe - I first made this for Superfood Magazine.
The Recipe:
