{"id":6581,"date":"2014-02-05T07:00:53","date_gmt":"2014-02-05T13:00:53","guid":{"rendered":"http:\/\/jolenephilo.com\/staging\/?p=6581"},"modified":"2014-02-01T17:10:07","modified_gmt":"2014-02-01T23:10:07","slug":"pork-soup","status":"publish","type":"post","link":"https:\/\/jolenephilo.com\/staging\/pork-soup\/","title":{"rendered":"Pork Soup"},"content":{"rendered":"

\"Pork<\/a><\/p>\n

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,\u00a0 can be found at Deborah Vogt’s blog, Country at Heart Recipes<\/a>. 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?<\/p>\n

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.<\/p>\n

Pork Soup<\/p>\n

1 1\/2 pounds boneless pork chops, cut into bite-sized cubes
\n4 slices bacon, chopped into small pieces
\n1 can green beans, drained
\n5 medium potatoes, peeled and cut into bite-sized chunks
\nsalt and pepper to taste<\/p>\n

Put 2\u20133 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\u20132 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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,\u00a0 can be found at Deborah Vogt’s blog, Country at Heart […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[9],"tags":[2452,2155,2453],"class_list":["post-6581","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-country-at-hearts-recipes","tag-deborah-vogts","tag-nancy-mehl"],"yoast_head":"\nPork Soup - Jolene Philo Staging<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pork Soup - Jolene Philo Staging\" \/>\n<meta property=\"og:description\" content=\"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. 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