PORK AND CABBAGE SOUP

Pork and Cabbage Soup image

Provided by Vickie Parks

Time 2h50m

Number Of Ingredients 18

1 Tbsp olive oil
1 large onion, diced
2 clove garlic, minced
1 1/4 lb pork shoulder (or shoulder-cut pork chops), cut into chunks
1 lb maltese (or italian) sausage, cut into 1/4" slices
2 stalk(s) celery, diced (include a few celery leaves, chopped finely)
2 medium carrots, diced
1 kohlrabi, peeled and diced
2 cups chopped green cabbage
2 cups pumpkin, cut into chunks (about 1/2 pound fresh pumpkin)
1 large tomato, chopped
1 tsp coriander seeds, lightly crushed
1 tsp rosemary (dried or fresh)
1 Tbsp tomato paste
2 medium potatoes, diced
4 cups water (or more, as needed for consistency)
2 cups vegetable broth
1/4 cup fresh parsley, chopped

Steps:

1. Heat oil in a large stockpot or Dutch oven. Add onion and sauté on medium heat for 5 minutes or until soft. Add the garlic, pork, and sausage, and sauté for 5 minutes longer or until the pork is browned.
2. Add the celery (and celery leaves), carrots, kohlrabi, cabbage, pumpkin, tomato, coriander seeds, rosemary, tomato paste, potatoes, water, and vegetable stock. Stir well, and bring mixture to a boil. Once it reaches a boil, turn heat to low, and let the soup simmer for 2 to 2 1/2 hours, stirring occasionally.
3. Just before serving, stir in the parsley, and ladle into individual soup bowls and serve immediately with Maltese bread or a crusty Italian baguette cut into thin slices.