Divine Pork Soup
May 2nd, 2007
When you have a house full of people with colds, coughs, and sore throats, sometimes you have to change your menu plans to accommodate the general feeling of yuckiness.
To start with, I have to say that I had the pork, all cooked and shredded, leftover from a large pork loin that I’d roasted a couple of weeks ago. It had been baggied, labeled, and waiting in the freezer just for this moment…
What was meant to be a pot of pork and beans turned out to be a very soothing, comforting, old-fashioned vegetable soup made with shredded pork. It began with the pork, some chicken stock, a can of navy beans, and a can of tomatoes. After letting it cook all morning, I decided to add whatever veggies I could find.
Served with garlic bread, this pleased everyone in my family except for the die-hard soup-hater, my six-year-old son, who, after a very mild struggle, did end up eating the pork out of his bowl. Everyone else gave it a thumbs-up and we consumed the entire pot of soup.
Divine Pork Soup
makes 8 servings
2 c. shredded pre-cooked pork
1 can chicken broth
1 can navy beans
1 can diced tomatoes
other vegetables of your choice:
3/4 c. diced onion
1/2 c. diced carrot
3/4 c. diced celery
1 chopped potato
1/2 c. corn
1/2 c. peas
shredded cabbage
salt and pepper
additional liquid — water, chicken or beef broth, or tomato juice
I love directions like these! — Combine all ingredients in a crock pot or stock pot. Simmer all day or at least 3 hours until the vegetables are soft.
Serve with any kind of bread — garlic toast, biscuits, crackers, dinner rolls, etc.
ENJOY!
Entry Filed under: Leftovers, Old-Fashioned Foods, Recipes, Soup, Supper, pork
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