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Pork Vegetable Soup

 

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I’m so happy that soup weather is here.  I haven’t met a soup that I haven’t liked.  Most everyone I know eats Beef Vegetable soup.  Not me…I grew up on this Pork Vegetable Soup.  Pork gives vegetable soup such a great flavor.  I start by browning several pork chops in a skillet.  Then I cut them up in bite size pieces and add the pork and the pork bones to the soup pot.  Once the soup is done, I let it set for awhile before removing the bones.  I like making this soup the day before I plan to eat it.  Like most soups, the flavors are more enhanced, the longer the soup sets.

Here’s how I made it…

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Okay, so what if I forgot to take a couple of pictures…I’m old and senile.  Anyhow…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 up bite size and added them to the mix, bones and all…

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I covered everything with water and brought the mixture to a boil…

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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…

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Then I turned off the soup and let it set for at least an hour or so before removing the bones…

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Lastly, I removed all of the bones and let the soup finish cooling down before refrigerating it.  Well…I might have eaten a small bowl first.  Now that wasn’t hard at all was it?

If you’ve never tried pork in your vegetable soup, I hope you’ll try it just once.  You’ll love the flavor!

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Pork Vegetable Soup


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 120
  • Total Time: 120

Description

A savory vegetable soup, loaded with vegetables and pork.


Ingredients

  • 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

Instructions

  1. Brown the pork chops, three at a time, in a large skillet and set them aside to cool.
  2. 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.
  3. 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.
  4. Remove from heat and let set for about an hour. Remove the bones and refrigerate soup.

Notes

  • This soup has more flavor the longer it sets. I like to make it one day prior to serving it.

Nutrition

  • Serving Size: 8

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