Soup weather began early this year. Our favorite soups have graced the supper table so often, we’re getting (gasp) a little tired of them. Last week I shook things up adapting a recipe for pork roast soup. The original recipe, contributed by author Nancy Mehl, can be found at Deborah Vogt’s blog, Country at Heart Recipes. The version below includes some ingredient adjustments made necessary by my inability to get to the grocery store due to this winter’s weather. How aprapros is that?
The recipe didn’t get the coveted Hiram seal of approval, but we decided it is good enough to make again. Though next time, I hope to have fresh green beans instead of can. I’m also going to add some onions, carrots, and maybe a can of Rotelle tomatoes. Stay tuned to see if that version earns Hiram’s highest level of approval.
Pork Soup
1 1/2 pounds boneless pork chops, cut into bite-sized cubes
4 slices bacon, chopped into small pieces
1 can green beans, drained
5 medium potatoes, peeled and cut into bite-sized chunks
salt and pepper to taste
Put 2–3 quarts of water in large dutch oven or soup pot. Add pork cubes and bacon. Bring to a boil, reduce heat and simmer meat until very tender, 1–2 hours. About an hour before serving time, add green beans and potatoes. Bring to a boil, reduce heat and simmer for about an hour or until potatoes are soft. Serve hot.
