• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Pork and Cabbage Soup

  • 6servings

Add to MenuAdd to Calendar

Source: recipes.howstuffworks.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound pork loin, cut into 1/2-inch cubes

  2. 1 medium onion, chopped

  3. 2 strips bacon, finely chopped

  4. 2 cups Beef Stock (recipe) or canned beef broth

  5. 2 cups Chicken Broth (recipe) or canned chicken broth

  6. 1 can (28 ounces) tomatoes, cut-up, drained

  7. 2 medium carrots, sliced

  8. 3/4 teaspoon dried marjoram leaves

  9. 1 bay leaf

  10. 1/8 teaspoon black pepper

  11. 1/4 medium cabbage, chopped

  12. 2 tablespoons chopped fresh parsley

  13. Additional chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Cook and stir pork, onion and bacon in 5-quart Dutch oven over medium heat until meat loses its pink color and onion is slightly tender. Remove from heat. Drain fat.

  2. Stir in Beef Stock and Chicken Broth. Stir in tomatoes, carrots, marjoram, bay leaf and pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, about 30 minutes . Remove and discard bay leaf. Skim off fat.

  3. Stir cabbage into soup. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, about 15 minutes or until cabbage is tender.

  4. Remove soup from heat; stir in 2 tablespoons parsley. Ladle into bowls. Garnish each serving with additional parsley.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback