Roast Pork Soup Food
ROAST PORK SOUP
This well-seasoned, satisfying soup has a rich, full-bodied broth brimming with potatoes, navy beans and tender chunks of pork. It's been a family favorite for years. Served with cornbread, it's one of our comfort foods in winter. -Sue Gulledge, Springville, Alabama
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 206 calories, Fat 5g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 435mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g 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
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
LIPTON SOUP PORK ROAST
A wonderfully moist pork roast that is so teander it will just fall apart around cooking. Great for the whole family...even the husband. :)
Provided by RockinChef
Categories Pork
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place pork into a crock pot and cover with water or chicken stock/broth (if you use stock/broth do not add chicken boulions).
- Turn crock pot onto low.
- Add soup mix, ketchup, salt, pepper, garlic powder, and boulins.
- Mix spices as well as you can into the water.
- Cover and let cook for atleast 7-8 hours.
- A wonderful side with this is white or brown rice that has been cooked in the broth from the crock pot instead of water.
- Believe me, you will love it.
Nutrition Facts : Calories 540.2, Fat 18.1, SaturatedFat 6.1, Cholesterol 215, Sodium 2280.7, Carbohydrate 13.8, Fiber 0.6, Sugar 10.7, Protein 76.8
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