Melt butter in a large stock pot over medium-high heat, swirling to coat the bottom. Add in garlic, mushrooms, celery and onions and sauté 2-3 minutes until softened. Add in celery, paprika and turmeric, sauté until fragrant, about 5 minutes.
Add stock, mushrooms, beans and pork, and bring to a boil. Reduce to low heat and allow to simmer for 15 minutes.