Smoky Boar & Bean Soup is a bold, rustic dish layered with earthiness from wild boar, depth from slow-cooked beans, and a kiss of smoke from paprika or smoked meat. It’s the kind of stew-like soup that warms from the inside out — perfect for cool evenings or hearty outdoor gatherings.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 1 hr 45 minsTotal Time 2 hrs 10 minsFor the Soup
1 ½ lbs ground wild boar or boar stew meat, diced
2 tbsp olive oil or rendered bacon fat
1 large onion, diced
2 cloves garlic, minced
1 medium carrot, peeled and chopped
1 rib celery, chopped
1 tbsp tomato paste
1 tsp smoked paprika (Spanish pimentón preferred)
½ tsp ground cumin
¼ tsp dried thyme or oregano
1 bay leaf
4 cups beef or game stock (or use water + bouillon)
1 can cannellini or navy beans, drained and rinsed (or 1½ cups cooked dried beans)
Salt & freshly cracked black pepper
Optional: ½ cup chopped smoked sausage or chopped bacon (for even more smoke)
To Finish
2 tbsp fresh parsley, chopped
Optional garnish: sour cream or crème fraîche, chili flakes, or a drizzle of smoked olive oil
Brown the Boar
1
In a large pot or Dutch oven, heat oil over medium-high heat.
Add ground boar and cook until well browned and deeply fragrant, about 8–10 minutes.If using stew meat, brown on all sides in batches.
Transfer meat to a plate and drain excess fat if necessary.
Build the Flavor Base
2
In the same pot, sauté onion, carrot, and celery over medium heat until softened (6–7 minutes).
Add garlic, tomato paste, paprika, cumin, and thyme. Stir to coat and cook for 1–2 minutes until aromatic.
Simmer the Soup
3
Return the boar to the pot. Add bay leaf, beans, and broth.
Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 1 hour , stirring occasionally.
Adjust & Serve
4
Discard bay leaf. Taste and adjust salt and pepper as needed.
Stir in chopped parsley and ladle into bowls.
Optional: Garnish with a dollop of sour cream, a drizzle of smoked oil, or a few chili flakes for kick.
Serving Suggestions
5
Serve hot with:
Rye bread , cornbread, or a crusty rustic loaf
A pint of porter, dunkel, or malbec
Pickled vegetables or a sharp mustard on the side for contrast
Variations
6
Beans: Try black beans, red beans, or lentils for a twist.
Vegetables: Add chopped kale, cabbage, or sweet potatoes in the final 30 minutes for texture.
Boar alternative: Substitute pork shoulder , bacon + ground beef , or venison if boar is unavailable.
Ingredients For the Soup
1 ½ lbs ground wild boar or boar stew meat, diced
2 tbsp olive oil or rendered bacon fat
1 large onion, diced
2 cloves garlic, minced
1 medium carrot, peeled and chopped
1 rib celery, chopped
1 tbsp tomato paste
1 tsp smoked paprika (Spanish pimentón preferred)
½ tsp ground cumin
¼ tsp dried thyme or oregano
1 bay leaf
4 cups beef or game stock (or use water + bouillon)
1 can cannellini or navy beans, drained and rinsed (or 1½ cups cooked dried beans)
Salt & freshly cracked black pepper
Optional: ½ cup chopped smoked sausage or chopped bacon (for even more smoke)
To Finish
2 tbsp fresh parsley, chopped
Optional garnish: sour cream or crème fraîche, chili flakes, or a drizzle of smoked olive oil
Directions Brown the Boar
1
In a large pot or Dutch oven, heat oil over medium-high heat.
Add ground boar and cook until well browned and deeply fragrant, about 8–10 minutes.If using stew meat, brown on all sides in batches.
Transfer meat to a plate and drain excess fat if necessary.
Build the Flavor Base
2
In the same pot, sauté onion, carrot, and celery over medium heat until softened (6–7 minutes).
Add garlic, tomato paste, paprika, cumin, and thyme. Stir to coat and cook for 1–2 minutes until aromatic.
Simmer the Soup
3
Return the boar to the pot. Add bay leaf, beans, and broth.
Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 1 hour , stirring occasionally.
Adjust & Serve
4
Discard bay leaf. Taste and adjust salt and pepper as needed.
Stir in chopped parsley and ladle into bowls.
Optional: Garnish with a dollop of sour cream, a drizzle of smoked oil, or a few chili flakes for kick.
Serving Suggestions
5
Serve hot with:
Rye bread , cornbread, or a crusty rustic loaf
A pint of porter, dunkel, or malbec
Pickled vegetables or a sharp mustard on the side for contrast
Variations
6
Beans: Try black beans, red beans, or lentils for a twist.
Vegetables: Add chopped kale, cabbage, or sweet potatoes in the final 30 minutes for texture.
Boar alternative: Substitute pork shoulder , bacon + ground beef , or venison if boar is unavailable.
Visited 1 times, 1 visit(s) today
