I wasn’t planning on doing a Hunk of Meat post this week, because last week I didn’t make anything really truly inspiring. Today’s thunderstorms and cold weather inspired our lunch. Even though I really need to go grocery shopping, I wasn’t going to go try to haul two kids out in the rain. I looked in the fridge and saw that I had some left over pork roast and some carrots that were in need of eating, so I made this recipe.
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
- 3 cups milk
- 1 tablespoon dried oregano
- 1/4 cup cold water
- 1/4 cup corn starch
- salt and pepper to taste
- Melt butter in soup pot over medium heat. Add onions and saute until tender.
- Add celery and carrots and cook about 10 minutes until slightly tender
- Add potatoes, pork and chicken broth. Bring to boil and simmer for 15-20 minutes (or until potatoes are tender)
- Add milk and oregano and bring slowly to boil. Don’t boil milk too fast or it will curdle.
- Mix water and corn starch and add to soup. Stir for a few minutes until the soup thickens slightly.
- 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. It was a perfect way to warm us up on this less than nice day.
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Enjoy!
Emily
Zweber Farms is a 4th generation family operated organic dairy. We are proud Organic Valley farmer members and sell our milk under that label. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com. Connect with us on Facebook, Twitterand YouTube.
