Pork Chop Soup With Vegetables
Try this hearty pork chop soup recipe, loaded with nutritious veggies. It's perfect for a cozy Sunday dinner, and quick to make too!
Servings: 8 people
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)
Equipment
- soup pot
- skimmer
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 potatoes 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.
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