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
PORK ROAST SOUP
I found such wonderful recipes on here for pork roast. Unfortunately, I have leftovers, that I have bagged and put in the freezer. Time to make soup. This is just one of the soups I have made.
Provided by deb baldwin
Categories Roasts
Time 2h45m
Number Of Ingredients 13
Steps:
- 1. In a large soup pot, drizzle olive oil in bottom of pan, just enough to cover the bottom. Add butter with the olive oil as an option. Add chopped onion, celery, garlic to pan and stir. Simmer and stir on med heat until vegetables are partially cooked (this speeds up the soup making progress and combines the flavors)
- 2. Add the water, tomatoes with juice and spices. Add the scrapes from the bottom of the bag of roast pork, saving the big pieces for the end of the soup making. The pork is already cooked and the larger pieces will hold its shape better. Simmer for 1 to 2 hours. Add extra seasoning as need for taste.
- 3. About 20 minutes before dinner, add the rigatoni noodles and the rest of the pork. Add extra water and chicken stock as needed if this gets to thick.
ROAST PORK SOUP
A very tasty way to use up leftover roast pork. I usually make a batch of homemade soup once a week for lunches, and this recipe is in my top ten for soups. This is from the March 2000 issue of Quick Cooking.
Provided by Goofus
Categories Pork
Time 1h
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- In a soup kettle or Dutch oven, combine all ingredients except basil and bring to a boil.
- Reduce heat; cover and simmer for 45 minutes.
- Sprinkle with basil when ready to serve.
- You can substitute 2 cups cooked beans in place of the canned beans.
Nutrition Facts : Calories 128.2, Fat 0.4, SaturatedFat 0.1, Sodium 346.2, Carbohydrate 26.8, Fiber 6.9, Sugar 4.5, Protein 5.4
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