Best Pork Vegetable Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK VEGETABLE SOUP



Pork Vegetable Soup image

Chockfull of tender pork, veggies and savory flavor, this nutritious soup fills the house with a wonderful aroma as it cooks! Deb Hall - Huntington, Indiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 7h20m

Yield 6 servings (2 quarts).

Number Of Ingredients 15

1 pound pork tenderloin, cut into 1-inch pieces
1 teaspoon garlic powder
2 teaspoons canola oil
1 can (28 ounces) diced tomatoes
4 medium carrots, cut into 1/2-inch pieces
2 medium potatoes, cubed
1 can (12 ounces) light or nonalcoholic beer
1/4 cup quick-cooking tapioca
2 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Steps:

  • Sprinkle pork with garlic powder. In a large skillet, brown pork in oil; drain., Transfer to a 4-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.

Nutrition Facts : Calories 258 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 357mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

VEGETABLE PORK SOUP



Vegetable Pork Soup image

Meat-and-potatoes man Dave Bock concocted this hefty and full-flavored meal-in-a-bowl one cold winter day in Auburn, Washington. Now it's a fast and fuss-free family favorite!

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 cups.

Number Of Ingredients 13

1 boneless pork loin chop (4 ounces), cut into 1/2-inch cubes
1/4 pound smoked kielbasa or Polish sausage, chopped
1/4 cup chopped onion
1 celery rib, chopped
1 small carrot, chopped
1 teaspoon butter
1 garlic clove, minced
1/4 teaspoon paprika
2 cups reduced-sodium chicken broth
1 small tart apple, chopped
1 small red potato, chopped
1/4 teaspoon Chinese five-spice powder
1 teaspoon honey

Steps:

  • In a large saucepan, cook the pork, sausage, onion, celery and carrot in butter over medium-high heat for 5 minutes or until pork is no longer pink and vegetables are tender. Add garlic and paprika; cook 1 minute longer. , Stir in the broth, apple, potato and five-spice powder. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until pork is tender. Stir in honey; cook for 2 minutes or until heated through.

Nutrition Facts : Calories 184 calories, Fat 10g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 647mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

GRANDMA NEELY'S FRIED PORK CHOP VEGETABLE SOUP



Grandma Neely's Fried Pork Chop Vegetable Soup image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h13m

Yield 4 servings

Number Of Ingredients 18

3 tablespoons butter
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
32 ounces vegetable broth
1 (14.5-ounce) can diced tomatoes
1 large white potato, cubed
1/2 (10-ounce) box frozen corn
1/2 (10-ounce) box frozen peas
5 ounces fresh green beans, cut into bite size pieces
2 tablespoons freshly chopped parsley leaves
Peanut oil, to fry
1 1/2 cups all-purpose flour
1 tablespoon seasoning salt
1 teaspoon ground black pepper
4 (1-inch thick) bone-in center cut pork chops

Steps:

  • In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blonde color. Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the can of diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes.
  • Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer to 325 degrees F. In a large casserole dish, mix together flour, and season with salt and pepper. Dredge chops in flour mixture, patting excess off. Place chops, 2 at time, in fryer and cook until cooked through, about 6 minutes. Cool slightly and remove to a paper towel lined sheet tray.
  • Add the cooked chops to soup and simmer another 30 minutes, or until the meat falls off the bone. During the last 10 minutes of cooking, add the corn, peas, and green beans. Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley.

CHINESE VEGETABLE SOUP WITH SHRIMP AND PORK MEATBALLS



Chinese Vegetable Soup With Shrimp and Pork Meatballs image

This tasty and healthy soup has a great Asian flair! From "The Meatball Cookbook Bible",,,,

Provided by loof751

Categories     Pork

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 tablespoons soy sauce
2 tablespoons cornstarch
3 egg whites
1 tablespoon sesame oil
3 scallions
3 tablespoons chopped cilantro
1 tablespoon grated fresh ginger
2 garlic cloves
1 lb ground pork
1/2 lb shrimp
1/2 cup water chestnut
7 cups chicken stock
6 scallions
2 garlic cloves
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1 large carrot
2 cups chopped bok choy (or cabbage)
1 cup snow peas

Steps:

  • Prepare the meatballs: Chop the scallions, shrimp, and water chestnuts. Mince the garlic.
  • In a medium bowl, mix the corn starch and soy sauce. Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.
  • Add shrimp, pork and water chestnuts and mix well. Add salt and pepper to taste. Chill for 30 minutes.
  • Prepare the broth: Chop the scallions and bok choy. Thinly slice the carrot and snow peas. Mince the garlic.
  • Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
  • Form meat mixture into 1" balls and drop into simmering soup (using wet hands makes this easier). Simmer for 10 minutes, until meatballs are cooked through and no longer pink.
  • Add the bok choy and snow peas and simmer for 2 minutes. Season to taste with salt and pepper.

PORK AND TUSCAN VEGETABLE SOUP



Pork and Tuscan Vegetable Soup image

Make and share this Pork and Tuscan Vegetable Soup recipe from Food.com.

Provided by Abby P

Categories     Stocks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
600 g ground lean pork
1 medium onion
2 carrots, fresh, coarsely chopped
1 celery rib, trimmed, chopped
4 cups vegetable stock
800 g canned tomatoes, chopped
400 g cannellini beans, rinsed, drained
3 garlic cloves
1/2 teaspoon dried thyme
1 teaspoon fennel seed
300 g fresh spinach
200 g fresh green beans

Steps:

  • Heat oil in a large saucepan over a medium heat.
  • Add pork mince, onions, carrots and celery.
  • Cook, stirring occasionally until onions are translucent.
  • Add stock, tomatoes, cannellini beans, garlic, thyme and fennel.
  • Bring to the boil.
  • Reduce heat to low, cover. Simmer for 5 minutes.
  • Stir in spinach and green beans and simmer for a further 10min or until vegetables are tender.
  • Season with salt and pepper.

Nutrition Facts : Calories 460.6, Fat 26.5, SaturatedFat 8.6, Cholesterol 72, Sodium 292.8, Carbohydrate 30.9, Fiber 8.8, Sugar 6.2, Protein 27

SMOKED PORK, WHITE BEAN AND VEGETABLE SOUP



Smoked Pork, White Bean and Vegetable Soup image

Thrown together with what I had on hand this miserably rainy, perfect for cooking a big pot of soup, Sunday. Good enough to write down...

Provided by Kyle Newton

Categories     Clear Soup

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

2 (15 ounce) cans cannellini beans, rinsed and drained
1 onion, chopped
3 garlic cloves, minced
2 carrots, chopped
2 stalks celery, chopped
1 medium potato, pealed and cubed 1/2 inch
2 cups cabbage, chopped
2 tablespoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 tablespoons olive oil
4 pieces bacon, chopped up
1/4 lb smoked pork, cut into small bites
salt and pepper
water

Steps:

  • Heat olive oil in a heavy soup pot and add bacon until it's crisp, not burned. Remove bacon with slotted spoon and set aside.
  • Add onion, carrot and celery to pot and cook over medium heat to soften, not brown about 5 minutes or more. Add garlic, rosemary, thyme, ground pepper and stir for about a minute until garlic is fragrant.
  • Add potato, cabbage, beans and pork, stir and cook for a minute or two and then add water -I add a lot but if you want it to be more stewy than soupy, don't add as much.
  • Turn heat to high and bring to boil, turn down to low and simmer for 15 minutes or until your vegetables are cooked. Take off heat and add salt 1/4 teaspoon at a time, stirring after adding and tasting until it's seasoned.

DEEP-FRIED PORK CHOPS AND QUICK VEGETABLE SOUP



Deep-Fried Pork Chops and Quick Vegetable Soup image

Categories     Pork     Vegetable     Fry     Fall     Simmer     Boil

Yield serves 4

Number Of Ingredients 21

Vegetable soup
3 tablespoons butter
2 leeks, white and light-green parts, thinly sliced
2 celery stalks, chopped
2 carrots, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
4 cups Chicken Stock (page 28)
One 14.5-ounce can diced tomatoes
1 large white potato, cubed
1 cup frozen lima beans
1 cup frozen peas
1 cup frozen corn
5 ounces fresh green beans, cut into bite sized pieces
2 tablespoons chopped fresh flat-leaf parsley, for garnish
Pork chops
Peanut oil, for deep-frying
3/4 cup all-purpose flour
1 tablespoon salt
1 teaspoon black pepper
Four 1 inch thick bone in center cut pork chops

Steps:

  • Melt the butter in a large pot over medium heat. Add the leeks, celery, and carrots, and cook, stirring, until softened, 10 to 12 minutes. Sprinkle the flour over the vegetables, and continue to cook, stirring, until the flour reaches a light blond color. Add the tomato paste, and cook for another minute. Add the stock, and bring the mixture to a boil, stirring occasionally. Add the diced tomatoes and the potato, reduce the heat to low, and simmer until the potato is cooked through, about 20 minutes. The soup can be made up to 1 day in advance.
  • While the soup is simmering, heat 2 inches of peanut oil in a large Dutch oven to 325°F. Place the flour in a large casserole dish, and season with salt and pepper. Dredge the chops in the flour mixture, patting off the excess. Place the chops, two at a time, in the hot oil, and fry until cooked through, about 6 minutes. Transfer the cooked chops to a paper towel lined baking sheet, and repeat with the remaining chops.
  • Add the cooked chops to the soup and simmer over medium-low heat for another 30 minutes, or until the meat from the chops falls off the bone. During the last 10 minutes of cooking, add the lima beans, peas, corn, and green beans. To serve, ladle the soup into wide, shallow bowls, and garnish with the parsley.

PORK & VEGETABLE SOUP



Pork & Vegetable Soup image

This is one of my favorite soups. So hearty and flavorful! Wonderful on a cool fall evening!

Provided by Amy H.

Categories     Pork

Time 6h15m

Number Of Ingredients 12

2 lb pork meat, diced
6 medium diced potatoes
1 pkg frozen mixed vegetables
1 can(s) (15 oz.) diced tomatoes
1 small onion, diced
1 pkg frozen corn
2 c fresh shredded cabbage
5 c chicken broth
salt & pepper to taste
garlic powder to taste
2 bay leaves
canola oil for browning

Steps:

  • 1. Sprinkle pork with salt, pepper and garlic powder. Brown pork in oil, in a large skillet; drain off oil.
  • 2. Transfer pork to a 6-qt. slow cooker. Add the remaining ingredients except cabbage. Cover and cook on low for 6 hours or until meat is tender. Add cabbage in last hour of cooking. Discard bay leaves. Serve with biscuits or rolls.

SPICY PORK SAUSAGE AND VEGETABLE SOUP



Spicy Pork Sausage and Vegetable Soup image

If you like a little kicking the back of your throat, you'll Love this Soup! New family favorite and quite easy to make!

Provided by Denise Miles

Categories     Vegetable Soup

Time 35m

Number Of Ingredients 10

1 lb ground pork sausage
1 medium yellow onion-chopped
3 medium carrots-chopped
1 medium yellow bell pepper-chopped
1 can(s) 10oz. diced tomatoes with green chilies-undrained
2 can(s) diced tomatoes-undrained
1 can(s) water
1/2 can(s) tomato sauce
2 c chicken broth
6 medium potatoes-peeled and diced

Steps:

  • 1. In a Heavy 6 quart stockpot, heat oil on medium heat. Add Ground sausage. Using a potato masher to break up meat until no longer pink. Add in a pinch or two of red pepper flakes. Stir.
  • 2. Add in tomatoes and vegetables, and water. Cook until vegetables are somewhat soft.
  • 3. Add in cubed potatoes. Simmer until potatoes are soft.
  • 4. Next add in Chicken stock. Stir. simmer until ready to serve

PORK VEGETABLE SOUP



Pork Vegetable Soup image

An easy to make, yummy soup!

Provided by Carol Chung

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

Yield 4

Number Of Ingredients 6

7 cups water
6 cups Roma (plum) tomatoes, quartered
2 carrots, chopped
1 onions, quartered
2 pounds boneless pork loin, cut into 1 inch cubes
2 teaspoons salt

Steps:

  • In a large pot, bring water to a boil. Add the tomatoes, carrots, onions and pork. Reduce heat to low. Cover and simmer for at least 2 hours. Add salt and bring to a boil for 5 minutes. Remove from heat and serve.

Nutrition Facts : Calories 395.8 calories, Carbohydrate 16.6 g, Cholesterol 107.6 mg, Fat 19 g, Fiber 4.7 g, Protein 39.6 g, SaturatedFat 7 g, Sodium 1266.7 mg, Sugar 10 g

DEEP FRIED PORK CHOP WITH VEGETABLE SOUP



DEEP FRIED PORK CHOP WITH VEGETABLE SOUP image

THIS SOUP IS SO GOOD, MY HUSBAND LOVES IT AND ON A COLD WINTER DAY IT WARMS THE SOUL....

Provided by Teresa Howell

Categories     Vegetable Soup

Number Of Ingredients 13

3 Tbsp butter
2 carrots, chopped
2 celery, chopped
1 onion, chopped
3 Tbsp all-purpose flour
1 Tbsp tomato paste
32 oz vegetable broth
1 (14.5-ounce) can diced tomatoes
1 large white potato, cubed
1/2 (10-ounce) box frozen corn
1/2 (10-ounce) box frozen peas
5 oz fresh green breans, cut into bite size pieces
2 Tbsp freshly chopped parsley leaves

Steps:

  • 1. FOR THE PORK CHOPS PEANUT OIL TO FRY 1 1/2 CUPS ALL-PURPOSE FLOUR 1 TABLESPOON SEASONING SALT 1 TEASPOON GROUND BLACK PEPPER 4 (1-INCH THICK) BONE-INCENTER CUT PORK CHOPS
  • 2. IN A LARGE POT OVER MEDIUM HEAT, MELT BUTTER AND SAUTE CARROTS, CELERY AND ONION UNTIL SOFTENED, ABOUT 5 MINUTES.
  • 3. ADD THE FLOUR TO THE VEGETABLES AND BLEND WELL. COOK FLOUR UNTIL IT ACHIEVES A SLIGHT BLONDE COLOR.
  • 4. NEXT, STIR IN THE TOMATO PASTE AND ALLOW TO SLIGHTLY COOK, ABOUT 1 TO 2 MINUTES. POUR IN VEGETABLE BROTH WHILE STIRRING AND BRING SOUP TO A BOIL.
  • 5. REDUCE HEAT AND ADD THE CAN OF DICED TOMATOES AND THE POTATOES. SIMMER UNTIL POTATOES ARE COOKED THROUGH, ABOUT 20 MINUTES.
  • 6. MEANWHILE PREHEAT THE PEANUT OIL IN A ELECTRIC FRYER WITH A DEEP-FRYER THERMOMETER TO 325 DEGREES F.
  • 7. IN A LARGE CASSEROLE DISH, MIX TOGETHER FLOUR, AND SEASON WITH SALT AND PEPPER. DREDGE CHOPS IN FLOUR MIXTURE, PATTING EXCESS FLOUR OFF.
  • 8. PLACE CHOPS, 2 AT A TIME, IN FRYER AND COOK UNTIL COOKED THROUGH, ABOUT 6 MINUTES. COOL SLIGHTLY AND REMOVE TO A PAPER TOWEL LINED SHEET TRAY.
  • 9. ADD THE COOKED CHOPS TO SOUP AND SIMMER ANOTHER 30 MINUTES, OR UNTIL THE MEAT FALLS OFF THE BONE. DURING THE LAST 10 MINUTES OF COOKING, ADD THE CORN, PEAS, AND GREEN BEANS. LADLE SOUP INTO INDIVIDUAL BOWLS, TOP WITH A PORK CHOP AND SPRINKLE WITH PARSLEY.

PORK CHOPS AND VEGETABLE SOUP CASSEROLE RECIPE - (4.5/5)



Pork Chops and Vegetable Soup Casserole Recipe - (4.5/5) image

Provided by Sandyhstn

Number Of Ingredients 2

4-6 pork chops
Campbells vegetarian alphabet soup

Steps:

  • Place pork chops in 2 or 3 qt casserole dish. Salt and pepper chops and pour one can of Vegetarian alphabet soup on top of chops. Add one can of water to bottom of casserole dish. Cover and bake for 1 hour at 350 degrees. If you don't have a cover use aluminum foil and poke a few holes in in it to vent the steam.

VEGETABLE PORK SOUP WITH LEMON



Vegetable Pork Soup with Lemon image

This flavorful soup is a favorite at our house. The recipe is inspired by the Sinigang soup found in the Philippines. The lemon grass is an optional ingredient, if used, leave the pieces long so they can be easily removed after cooking. The hot green peppers are left whole, they add flavor without adding heat when left whole,...

Provided by J. White Harris

Categories     Vegetable Soup

Time 1h20m

Number Of Ingredients 15

2 Tbsp olive oil, extra virgin
1-1/2 c chopped onion
4 clove garlic, minced
1 large can crushed tomatoes
2 lemons squezed for juice
4 1/4-inch slices fresh ginger
2 4-inch pieces lemon grass, crushed
6 c water
2 lb boney pork like pork chops, ribs, etc.
3 to 4 c peeled and diced combination or dikon radash and/or rutabaga and/or yams
1/2 handful of snow peas
1 handful of grdeen beans, broken in pieces
1 lb spinach or any green leafy vegetable, chopped
3 fresh whole green hot peppers
1 Tbsp fish sauce or salt to taste

Steps:

  • 1. Saute onion in oil until brown, add garlic and saute for 1 more minute.
  • 2. Add tomatoes, lemon juice, fresh ginger, and lemon grass. Add pork and water. Bring to a boil and simmer until pork is tender. (We like to remove the pork at this point, take the meat from the bones, chop the meat and return the meat to the pot. Throw the bones away.)
  • 3. When tender, add the daikon radish, and/or rutabaga, and/or yams and simmer until fork-tender. Add more water if needed. When almost done, add the snow peas and green beans.
  • 4. Add the green vegetable, hot peppers, and salt or patis to taste. Cook for another 5 to 7 minutes. Serve hot with lemon or lime wedges and soy sauce on the side.

PORK VEGETABLE SOUP WITH LEMON



Pork Vegetable Soup with Lemon image

This delicious soup is inspired by Pork Sinigang (Sinigang Na Baboy) that I first tasted in the Philippines. It is full of vegetables and the lemon juice gives it a very interesting depth of flavor. If you like lemon you should enjoy this lemon flavored soup. The lemon grass and ginger are optional, the soup is still good...

Provided by J. White Harris

Categories     Other Soups

Time 1h30m

Number Of Ingredients 14

1 Tbsp olive oil
1-1/2 c chopped onion
2 clove garlic, chopped
6 medium tomatoes, quartered
2 lemons, squeezed for juice
2 lb pork loin, cut into bite size pieces
6 c water
2 pieces lemon grass, bruised with a malat or rolling pin (optional)
4 slice dime size, ginger (optional)
2 c daikon radish, peeled & diced
1 rutabaga, peeled and diced
1 lb greens, chopped (spinach, chard, kale, etc.)
3 fresh whole hot green peppers
1 Tbsp patis or salt to taste (patis is fish sauce)

Steps:

  • 1. Saute onion in oil until translucent add garlic and cook 1 minute longer. Add tomatoes and lemon juice. Add pork and cook till browned, no longer pink.
  • 2. Add water, ginger, and lemon grass. Bring to a boil and simmer until pork is tender. When tender, add the radish and rutabaga and simmer until fork-tender.
  • 3. Add the green vegetable, whole hot peppers, and salt or patis to taste. Cook for another 5 to 7 minutes. Serve hot. Remove and discard the lemon grass, ginger, and hot peppers.

Related Topics