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Pork Chop Soup With Vegetables
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cut into 1/2" dice
medium summer squash or zucchini
large bell pepper
dried bay leaves
or one 15 oz can
frozen mixed vegetables
like yellow beans, carrots, peas
salt and pepper to taste
bunch fresh lovage leaves
pickled chili peppers and lime juice for serving (all optional)
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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