I’m so happy soup weather is here. I haven’t met a soup that I haven’t liked. Most people tend to eat beef in their vegetable soup. Not me…I grew up on this Pork Vegetable Soup. Pork gives vegetable soup such a great flavor, but the secret is to make it the day before you plan to eat it. The flavor gets better the longer this soup sits.
It does take a few minutes to prep this soup, but it’s well worth it. Here’s what I did to make it…
I started by browning a large pack of bone-in pork chops in a large skillet. Next, in a large soup pot, I added a whole bunch of diced potatoes, frozen mixed vegetables, diced tomatoes, tomato sauce, extra corn, fresh cabbage, and seasonings. I let the pork chops cool and diced them into bite size and added them to the mix, bones and all…
I covered everything with water and brought the mixture to a boil…
After the cabbage cooked down I added a little more water and let the soup continue to simmer on medium low heat for about an hour or so…
Then I turned off the soup and allowed it to sit for at least an hour before removing the bones…
Lastly, I removed all of the bones and let the soup finish cooling down before refrigerating it. I never serve this soup until the day after I make it. The flavors are so much more concentrated the following day.
A savory vegetable soup, loaded with vegetables and pork.
- 6 large bone in pork chops
- 5 large russet potatoes
- 1 large head cabbage
- 1 large bag, 32 ounces, frozen mixed vegetables, (without potatoes)
- 3 cans, 14 ounces, diced regular or petite tomatoes
- 1 can of tomato sauce or 1 can diced tomatoes, 14 ounces, pureed in a blender
- 1 can corn, 14 ounces, drained or 1 1/2 cups frozen corn
- 1 tablespoon salt
- 2 teaspoons pepper
- 1 tablespoon minced garlic
- Brown the pork chops, three at a time, in a large skillet and set them aside to cool.
- Peel and dice the potatoes into bite size pieces and add to a large soup pot. Wash the cabbage and cut into small pieces and add to the pot. Add the mixed vegetables, tomatoes, tomato sauce, salt, pepper and minced garlic. Dice the cooled pork chops into bite size pieces and add to the soup pot along with the bones.
- Cover the mixture with at least two inches of water and the drippings from the skillet and bring to a boil. Reduce the heat to medium low and simmer covered with a lid that is slightly off set. Once the cabbage has cooked down, add some additional water to the soup. Continue to simmer soup for at least one hour.
- Remove from heat and let set for about an hour. Remove the bones and refrigerate soup.
- This soup has more flavor the longer it sits. I like to make it one day prior to serving it.
- Serving Size: 8
Keywords: soup, comfort food, vegetable soup, pork, pork vegetable soup,