Black Bean & Pork Soup

• 1 lb dried black beans (soaked over night, boil until soft in same liquid, drain)
• 2 cups onions, chopped
• 3 tablespoons garlic cloves, minced
• 1 cup corn (I used frozen)
• 1 cup carrot, diced
• 28 ounces diced tomatoes, with liquid
• 2 quarts chicken stock (I used base)
• 1/2 lime, quartered
• 1 1/2 lbs boneless pork loin
• 3 tablespoons cumin (or 2 taste)
• 1 tablespoon garlic powder
• 1 teaspoon ground thyme
• 2 bay leaves
• 1/2 teaspoon crushed red pepper flakes (or 2 taste)
• 1/2 cup milk or 1/2 cup cream

1. Cut your pork loin in thirds.
2. Use plastic wrap and pound the pork until 1/4-inch thick.
3. Season with salt and pepper and cook the pork in a little oil until done ( I use my soup kettle). Cut into cubes after it rests awhile. Set a side.
4. Add the onion fresh garlic and pepper flakes & cook 5 minutes.
5. Add carrot and corn cook 5 minutes.
6. Add your soup base to the bean liquid and add water until you have 2 quarts of liquid.
7. Add liquid, dry spices, diced tomato, lime (squeeze and drop in).
8. Portion beans into 2 parts, crush 1/2 into paste, add all to soup.
9. Now add the cubed pork.
10. Cook 30 minutes and remove the lime rind.
11. After 2 hours add milk and simmer 2 more hours until the beans and meat are tender.
12. Serve with dollop of sour cream and chopped green onion.

black beans, onions, garlic, corn, carrot, tomatoes, chicken, lime, pork loin, cumin, garlic, ground thyme, bay leaves, red pepper, milk

Taken from www.food.com/recipe/black-bean-pork-soup-259055 (may not work)