Best Pork Steak Soup Recipes

PORK CHOP SOUP

Pork Chop Soup image

A cheap but tasty, hearty soup that you'll always have seconds of. Serve fresh, with bread if desired.

Provided by Oisín Ó Searcóid

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 2h30m

Yield 8

Number Of Ingredients 17

Ingredients

2 (8 ounce) bone-in pork chops
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon chili powder
1 bay leaf
3 cups chicken broth
2 cups water
2 tablespoons soy sauce
¼ cup flour
3 potatoes, cut into small chunks
1 cup chopped broccoli
1 carrot, diced
1 onion, diced
2 stalks celery, diced

Steps:

Place pork chops, paprika, oregano, garlic powder, salt, pepper, chili powder, bay leaf, chicken broth, water, and soy sauce in a large stock pot. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 hour. Remove the pork chops and set aside to cool.
Whisk 3/4 cup of the cooking liquid with the flour; set aside. When the pork chops are cool remove and discard any bones or fat. Chop or shred the meat into bite size pieces.
Add the potato, broccoli, carrot, onion, celery, and cooked pork back to the pot. Bring the mixture to a boil, stir in the flour mixture. Reduce heat and simmer for 1 hour. Remove the bay leaf and gently mash the potatoes before serving.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 21 g, Cholesterol 18.1 mg, Fat 4 g, Fiber 3.1 g, Protein 9.6 g, SaturatedFat 1.5 g, Sodium 406.8 mg, Sugar 2.1 g

PORK STEAKS WITH SAVORY CREAM OF MUSHROOM

pork steaks with savory cream of mushroom image

I made this for my kids and I.. but I had so much left over that I ended up giving a plate to my neighbors and a friend tried left overs. My neighbors said that it was so good.. It was tender enough that you could pinch it with a fork and seemed as if it were made from a crock pot. I received wonderful reviews from this meal.

Provided by Crystal Russell

Categories Steaks and Chops

Time 2h

Number Of Ingredients 8

Ingredients

2 Tbsp coconut oil
4 pork steaks
2 can(s) cream of mushroom soup (i make my own version, shown below)
1 c mushrooms, canned
1 oz dry onion soup mix
1 Tbsp worstershire
garlic powder, salt, pepper
1 large onion, chopped

Steps:

1. First, I use a version of dry onion soup mix similar to this https://www.justapinch.com/recipes/soup/other-soup/copycat-dry-onion-soup-mix.html Here is my homemade cream of/ recipe https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/cream-of-mushroom-condensed-soup.html?p=1
2. Preheat oven to 350 degrees. Heat oil in a skillet over medium-high heat. Season the steaks while browning.
3. Transfer the steaks to a 9x13 dish. Saute the onions and mushrooms. Add water, dry onion soup mix, and mushroom soup. Mix together until sauce forms. Pour over steaks. Cover dish in aluminum foil and place in over for 90 minutes.

ROAST PORK SOUP

Roast Pork Soup image

This well-seasoned, satisfying soup has a rich, full-bodied broth brimming with potatoes, navy beans and tender chunks of pork. It's been a family favorite for years. Served with cornbread, it's one of our comfort foods in winter. -Sue Gulledge, Springville, Alabama

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 10

Ingredients

3 cups cubed cooked pork roast
2 medium potatoes, peeled and chopped
1 large onion, chopped
1 can (15 ounces) navy beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
4 cups water
1/2 cup unsweetened apple juice
1/2 teaspoon salt
1/2 teaspoon pepper
Minced fresh basil

Steps:

In a soup kettle or Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are crisp-tender, about 45 minutes. Sprinkle with basil.

Nutrition Facts : Calories 206 calories, Fat 5g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 435mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

PORK TENDERLOIN STEW

Pork Tenderloin Stew image

This thick, creamy stew is one my family requests often. It does an especially good job of warming us up on cold winter days. -Janet Allen of Belleville, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 pork tenderloins (1 pound each), cut into 1-inch cubes
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 pounds red potatoes, peeled and cubed
1 cup sliced fresh carrots
1 cup sliced celery
1/2 pound sliced fresh mushrooms
2 tablespoons cider vinegar
2 teaspoons sugar
1-1/2 teaspoons dried tarragon
1 teaspoon salt
2 tablespoons all-purpose flour
1/2 cup fat-free milk
1/2 cup reduced-fat sour cream

Steps:

In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm. , In the same pan, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. , Combine flour and milk until smooth; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through. Reduce heat; stir in sour cream just before serving (do not boil).,

Nutrition Facts : Calories 293 calories, Fat 7g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 521mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges