Pork soup with vegetables in a white bowl, with fresh parsley on a side
Print Recipe

Pork Chop Soup With Vegetables

Author: Petro

Ingredients

  • 2 lbs pork chop cut into 1/2" dice
  • 4 medium potatoes diced
  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 1 medium summer squash or zucchini diced
  • 1 large bell pepper diced
  • water
  • 3 dried bay leaves
  • 3 diced tomatoes or one 15 oz can
  • 2 cups frozen mixed vegetables like yellow beans, carrots, peas
  • salt and pepper to taste
  • 2 large eggs beaten
  • 2 tablespoons fresh dill finely chopped
  • 2 tablespoons fresh parsley finely chopped
  • 1/2 bunch fresh lovage leaves finely chopped
  • sour cream pickled chili peppers and lime juice for serving (all optional)

Instructions

  • Heat the oil in a large non stick skillet.
  • Add the onions, squash, bell pepper and saute for 3 minutes.
  • In a large soup pot, place the meat with 2 cups of water. Bring to a boil then continue boiling for 5 minutes. Skim the foam.
  • Add the roasted vegetables and cover in water plus 2 more cups.
  • Add bay leaves and bring to a boil.
  • Turn the heat on low and simmer covered until the water is just above the ingredients, about 20 minutes.
  • Add the tomatoes and the frozen vegetables and cook for 10 more minutes or until the tomatoes are soft.
  • Add salt and pepper to taste.
  • Incorporate the eggs slowly, continuously mixing with a whisk.
  • Turn the heat off and add the herbs, then cover for 10 minutes.
  • Serve hot or warm with sour cream, pickled chili peppers and lime juice.