Pork and Vegetable Soup is a classic comfort food that is perfect for a cold winter day. This hearty and flavorful soup is packed with tender pork, fresh vegetables, and a rich broth. It is an easy-to-make dish that is sure to please the whole family.
This recipe features a variety of vegetables, including carrots, celery, potatoes, and green beans. It also includes a flavorful blend of herbs and spices, such as thyme, rosemary, and bay leaves. The soup is simmered until the vegetables are tender and the pork is cooked through.
In addition to the classic pork and vegetable soup, this article also includes recipes for a variety of other delicious soups, including:
* **Pork and Barley Soup:** This hearty and filling soup is made with pork, barley, and a variety of vegetables. It is a great choice for a cold winter day.
* **Pork and Bean Soup:** This flavorful soup is made with pork, beans, and a variety of vegetables. It is a great way to use up leftover pork.
* **Pork and Cabbage Soup:** This light and refreshing soup is made with pork, cabbage, and a variety of vegetables. It is a great choice for a summer meal.
These are just a few of the many delicious pork and vegetable soup recipes that you can find in this article. So whether you are looking for a classic comfort food or a new and exciting soup to try, be sure to check out these recipes.
PORK VEGETABLE SOUP
Steps:
- Sprinkle pork with garlic powder. In a large skillet, brown pork in oil; drain., Transfer to a 4-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.
Nutrition Facts : Calories 258 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 357mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges
VEGETABLE PORK SOUP
Meat-and-potatoes man Dave Bock concocted this hefty and full-flavored meal-in-a-bowl one cold winter day in Auburn, Washington. Now it's a fast and fuss-free family favorite!
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 cups.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook the pork, sausage, onion, celery and carrot in butter over medium-high heat for 5 minutes or until pork is no longer pink and vegetables are tender. Add garlic and paprika; cook 1 minute longer. , Stir in the broth, apple, potato and five-spice powder. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until pork is tender. Stir in honey; cook for 2 minutes or until heated through.
Nutrition Facts : Calories 184 calories, Fat 10g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 647mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
GRANDMA NEELY'S FRIED PORK CHOP VEGETABLE SOUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h13m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blonde color. Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the can of diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes.
- Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer to 325 degrees F. In a large casserole dish, mix together flour, and season with salt and pepper. Dredge chops in flour mixture, patting excess off. Place chops, 2 at time, in fryer and cook until cooked through, about 6 minutes. Cool slightly and remove to a paper towel lined sheet tray.
- Add the cooked chops to soup and simmer another 30 minutes, or until the meat falls off the bone. During the last 10 minutes of cooking, add the corn, peas, and green beans. Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley.
CHINESE VEGETABLE SOUP WITH SHRIMP AND PORK MEATBALLS
This tasty and healthy soup has a great Asian flair! From "The Meatball Cookbook Bible",,,,
Provided by loof751
Categories Pork
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Prepare the meatballs: Chop the scallions, shrimp, and water chestnuts. Mince the garlic.
- In a medium bowl, mix the corn starch and soy sauce. Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.
- Add shrimp, pork and water chestnuts and mix well. Add salt and pepper to taste. Chill for 30 minutes.
- Prepare the broth: Chop the scallions and bok choy. Thinly slice the carrot and snow peas. Mince the garlic.
- Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
- Form meat mixture into 1" balls and drop into simmering soup (using wet hands makes this easier). Simmer for 10 minutes, until meatballs are cooked through and no longer pink.
- Add the bok choy and snow peas and simmer for 2 minutes. Season to taste with salt and pepper.
PORK AND TUSCAN VEGETABLE SOUP
Make and share this Pork and Tuscan Vegetable Soup recipe from Food.com.
Provided by Abby P
Categories Stocks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over a medium heat.
- Add pork mince, onions, carrots and celery.
- Cook, stirring occasionally until onions are translucent.
- Add stock, tomatoes, cannellini beans, garlic, thyme and fennel.
- Bring to the boil.
- Reduce heat to low, cover. Simmer for 5 minutes.
- Stir in spinach and green beans and simmer for a further 10min or until vegetables are tender.
- Season with salt and pepper.
Nutrition Facts : Calories 460.6, Fat 26.5, SaturatedFat 8.6, Cholesterol 72, Sodium 292.8, Carbohydrate 30.9, Fiber 8.8, Sugar 6.2, Protein 27
SMOKED PORK, WHITE BEAN AND VEGETABLE SOUP
Thrown together with what I had on hand this miserably rainy, perfect for cooking a big pot of soup, Sunday. Good enough to write down...
Provided by Kyle Newton
Categories Clear Soup
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a heavy soup pot and add bacon until it's crisp, not burned. Remove bacon with slotted spoon and set aside.
- Add onion, carrot and celery to pot and cook over medium heat to soften, not brown about 5 minutes or more. Add garlic, rosemary, thyme, ground pepper and stir for about a minute until garlic is fragrant.
- Add potato, cabbage, beans and pork, stir and cook for a minute or two and then add water -I add a lot but if you want it to be more stewy than soupy, don't add as much.
- Turn heat to high and bring to boil, turn down to low and simmer for 15 minutes or until your vegetables are cooked. Take off heat and add salt 1/4 teaspoon at a time, stirring after adding and tasting until it's seasoned.
PORK & VEGETABLE SOUP
This is one of my favorite soups. So hearty and flavorful! Wonderful on a cool fall evening!
Provided by Amy H.
Categories Pork
Time 6h15m
Number Of Ingredients 12
Steps:
- 1. Sprinkle pork with salt, pepper and garlic powder. Brown pork in oil, in a large skillet; drain off oil.
- 2. Transfer pork to a 6-qt. slow cooker. Add the remaining ingredients except cabbage. Cover and cook on low for 6 hours or until meat is tender. Add cabbage in last hour of cooking. Discard bay leaves. Serve with biscuits or rolls.
PORK VEGETABLE SOUP
An easy to make, yummy soup!
Provided by Carol Chung
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 6
Steps:
- In a large pot, bring water to a boil. Add the tomatoes, carrots, onions and pork. Reduce heat to low. Cover and simmer for at least 2 hours. Add salt and bring to a boil for 5 minutes. Remove from heat and serve.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 16.6 g, Cholesterol 107.6 mg, Fat 19 g, Fiber 4.7 g, Protein 39.6 g, SaturatedFat 7 g, Sodium 1266.7 mg, Sugar 10 g
Tips:
- Choose the right cut of pork: For this soup, you'll want to use a bone-in, skinless pork shoulder or butt. This cut is flavorful and will help to thicken the soup.
- Brown the pork before adding it to the soup: This will help to develop its flavor and give the soup a richer color.
- Use a variety of vegetables: This will give the soup a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, and turnips.
- Add some herbs and spices: This will help to enhance the flavor of the soup. Some good options include thyme, rosemary, sage, garlic, and black pepper.
- Simmer the soup for at least 1 hour: This will help to develop the flavors and tenderize the pork.
- Serve the soup hot: This is the best way to enjoy its flavor. You can garnish it with some chopped parsley or cilantro.
Conclusion:
Pork and vegetable soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover pork. With its simple ingredients and customizable flavor, this soup is sure to please everyone at your table. So next time you're looking for a comforting and flavorful soup, give this pork and vegetable soup a try.
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