Leftover Pork And Potato Soup Food

LEFTOVER PORK AND POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onions, celery and carrots and cook on medium until the onions just start to turn translucent.
• Add the mushrooms and garlic and cook until the vegetables start to become soft.
• Add the potatoes and chicken stock and simmer, cooking until the potatoes are fork-tender, about 15-20 minutes.
• Add the leftover pork, seasonings and kale and cook until the kale is wilted and the pork is heated through, about 5-10 minutes.
• Taste and adjust seasonings, if needed.

LEFTOVER MEATLOAF SOUP

Steps:

• In a medium pot, heat the chicken broth to a simmer, then stir in the meatloaf, mashed potatoes, green beans, carrots, onions and escarole. Bring back to a simmer and cook until the escarole is wilted and the meatloaf is heated through, about 5 minutes.
• Top with the chopped fresh herbs and serve.

30-MINUTE SPICY PORK AND SWEET POTATO STEW

Steps:

• Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
• Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
• Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
• Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.

ROAST PORK SOUP

Steps:

• In a soup kettle or Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are crisp-tender, about 45 minutes. Sprinkle with basil.

LEFTOVER PORK CASSEROL

Steps:

• Place skillet on medium-low heat. Add a tablespoon of butter.
• Peeled and coarsely chopped the onion into bite size pieces. Coarsely chop the celery. Add to the skillet. Stirring occasionally as it cooks.
• While onions and celery are cooking, break up the broccoli into florets. Add more if you like lots of broccoli. Cube the pork into bite-size pieces. Place these into a casserole dish.
• Mix the soup, milk and Worchester sauce together.
• When the celery and onions are partially cooked and the onions have begun to caramelize slightly, add to casserole dish. Poor soup mixture into casserole dish and mix together.
• Cook in 350 oven for 35 to 45 minutes, until bubbling and starting to brown along the edges.
• Meanwhile mix rice and water together. Bring to a boil and cook on medium heat until all water is absorbed, about 12 to 15 minutes, stirring occasionally.
• NOTE: You can also reduce the water by 1/2 cup and add the rice and the 1.5 cups water to the casserole dish, cover it and cook at 350 for one hour. This will allow the soup to flavour the long grain rice.
• Serve casserole on the rice.

LEFTOVER MASHED POTATO SOUP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly thoroughly cooked but not crisp, about 8 minutes. Drain bacon slices on paper towels. Cut strips in half lengthwise, then chop into small pieces.
• Leave 1 tablespoon bacon drippings in the skillet and reserve another tablespoon separately.
• Saute onion in the bacon drippings over medium heat just until pieces start to turn brown, 5 to 7 minutes.
• Meanwhile, combine leftover mashed potatoes, chicken broth, and half-and-half in a 6-quart pot over medium-high heat; whisk until smooth. Mix in reserved bacon drippings plus corn, garlic and herb seasoning blend, green hot pepper sauce, paprika, Worcestershire sauce, pepper, and red hot pepper sauce. Add sauteed onion and chopped bacon; bring to a boil. Reduce heat and simmer for 30 minutes.

SWEET POTATO AND PORK SOUP

Steps:

• In a plastic bag or a bowl with a lid, combine first five ingredients making sure all the pork is coated.
• In a dutch oven, or large pot heat oil over medium heat until hot but not smoking.
• Add onions and the flour coated pork, including extra flour if any.
• Cook until pork is browned and onions are soft, about 10 minutes.
• Add chicken broth and bring to a boil,then add sweet potatoes.
• Reduce heat to simmer, and cook until potatoes are fork tender.
• Add leftover veggies and simmer until veggies are heated through.
• Serve with your favorite cornbread or biscuit recipe.