Easy Vegetable and Pork Soup-Hunk of Meat Monday

I think I can say for certain that the 80 degree days of the beginning of the month will no longer be. We are officially done grazing. With the lack of rain (over 2 months) and cold temps, the cows are now eating the food we work hard all summer to put up. More on that in a later post.

Here is a another yummy soup recipe to keep you warm on these crisp autumn days. If you need pork, please contact the farm ASAP. Last I checked we only had about 6 slots left.

Vegetable and Pork Soup

Ingredients:

• 3 tablespoons Organic Valley butter
• 1/4 of a large red onion minced
• 3/4 cup celery, chopped
• 2 cups carrots, sliced
• 3 potatoes, peeled and cubed
• 1-2 cups cooked pork roast
• 3 cups chicken broth (see my super simple recipe)
• 3 cups milk
• 1 tablespoon dried oregano
• 1/4 cup cold water
• 1/4 cup corn starch
• salt and pepper to taste

1. Melt butter in soup pot over medium heat. Add onions and saute until tender.
2. Add celery and carrots and cook about 10 minutes until slightly tender
3. Add potatoes, pork and chicken broth. Bring to boil and simmer for 15-20 minutes (or until potatoes are tender)
4. Add milk and oregano and bring slowly to boil. Don’t boil milk too fast or it will curdle.
5. Mix water and corn starch and add to soup. Stir for a few minutes until the soup thickens slightly.
6. Taste and then add salt and pepper to taste.

This recipe was super easy and I let the boys do all the dumping of ingredients into the pot and all the stirring. I served the soup with homemade wheat bread and a tall glass of Organic Valley milk.

See more Hunk of Meat Monday recipes at:

Enjoy!

Emily