Pork Vegetable Soup With Lemon Food

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.

GRANDMA NEELY'S FRIED PORK CHOP VEGETABLE SOUP

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.

VEGETABLE PORK SOUP WITH LEMON

Steps:

• 1. Saute onion in oil until brown, add garlic and saute for 1 more minute.
• 2. Add tomatoes, lemon juice, fresh ginger, and lemon grass. Add pork and water. Bring to a boil and simmer until pork is tender. (We like to remove the pork at this point, take the meat from the bones, chop the meat and return the meat to the pot. Throw the bones away.)
• 3. When tender, add the daikon radish, and/or rutabaga, and/or yams and simmer until fork-tender. Add more water if needed. When almost done, add the snow peas and green beans.
• 4. Add the green vegetable, hot peppers, and salt or patis to taste. Cook for another 5 to 7 minutes. Serve hot with lemon or lime wedges and soy sauce on the side.

VEGETABLE PORK SOUP

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.

PORK VEGETABLE SOUP WITH LEMON

Steps:

• 1. Saute onion in oil until translucent add garlic and cook 1 minute longer. Add tomatoes and lemon juice. Add pork and cook till browned, no longer pink.
• 2. Add water, ginger, and lemon grass. Bring to a boil and simmer until pork is tender. When tender, add the radish and rutabaga and simmer until fork-tender.
• 3. Add the green vegetable, whole hot peppers, and salt or patis to taste. Cook for another 5 to 7 minutes. Serve hot. Remove and discard the lemon grass, ginger, and hot peppers.

SINIGANG (TAMARIND BROTH WITH PORK AND VEGETABLES)

Steps:

• In a large pot, heat the oil over medium-high until shimmering. Add the garlic and cook until toasted, 1 minute. Add the pork, season with 1 1/2 tablespoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the tamarind, onion, fish sauce, serrano chiles and 10 cups water, and bring to a boil over high.
• Once the mixture comes to a boil, lower the heat to medium, cover and simmer until the pork is softened but not fully tender, about 1 1/2 hours.
• Stir in the daikon, cover and continue to simmer until daikon is tender and the pork is yielding, about 30 minutes.
• Uncover and discard the chiles. Add the long beans, eggplant, tomatoes and spinach and cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
• Stir in the lemon juice. Serve over rice.

GREEK LEMON SOUP

Steps:

• Pour the broth into a pot and bring it gradually to a full boil.
• Pour in the rice, reduce to a simmer,and cover.
• Cook for about 25 minutes, or until rice is just tender.
• Do not overcook.
• Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
• When rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture.
• Whisk this mixture back into the remaining soup.
• Return the soup to medium heat and cook, stirring constantly, until soup is just steaming.
• Do not let it reach a boil.
• Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate.
• Correct seasoning just before serving.
• Garnish hot or cold with lemon slices and chopped parsley.

PORK AND TUSCAN VEGETABLE SOUP

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.