RECIPES FOR PORK BROTH RECIPES

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PORK AND VEGGIE BROTH RECIPE | EAT SMARTER USA



Pork and Veggie Broth recipe | Eat Smarter USA image

The Pork and Veggie Broth recipe out of our category Vegetable Soup! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 12

0.125 cup butter
2 carrots (diced)
2 large potatoes (diced)
1 small, red Bell pepper (seeds removed and diced)
1 onion (finely chopped)
1 stick Celery (chopped)
16 ozs button Mushrooms (sliced)
3 cups vegetable stock
salt
freshly ground Black pepper
8 ozs Pork belly
flat-leaf parsley (chopped)

Steps:

  • Melt the butter in a large pan. Add the carrots, potatoes, peppers, onion and celery. Cook over a low heat for about 10 minutes until softened, but not browned.
  • Stir in the mushrooms, and continue cooking for a further 5 minutes until the mushrooms are soft.
  • Pour in the stock and season to taste with salt and pepper. Cover and simmer over a low heat for 30 minutes.
  • Heat the grill. Cook the pork on both sides for 6-10 minutes on each side (depending on the thickness of the pork) until browned and cooked through. Cut the pork into small cubes and stir into the soup.
  • Ladle the soup into serving bowls and sprinkle with parsley.

PORK AND VEGGIE BROTH RECIPE | EAT SMARTER USA



Pork and Veggie Broth recipe | Eat Smarter USA image

The Pork and Veggie Broth recipe out of our category Vegetable Soup! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 12

0.125 cup butter
2 carrots (diced)
2 large potatoes (diced)
1 small, red Bell pepper (seeds removed and diced)
1 onion (finely chopped)
1 stick Celery (chopped)
16 ozs button Mushrooms (sliced)
3 cups vegetable stock
salt
freshly ground Black pepper
8 ozs Pork belly
flat-leaf parsley (chopped)

Steps:

  • Melt the butter in a large pan. Add the carrots, potatoes, peppers, onion and celery. Cook over a low heat for about 10 minutes until softened, but not browned.
  • Stir in the mushrooms, and continue cooking for a further 5 minutes until the mushrooms are soft.
  • Pour in the stock and season to taste with salt and pepper. Cover and simmer over a low heat for 30 minutes.
  • Heat the grill. Cook the pork on both sides for 6-10 minutes on each side (depending on the thickness of the pork) until browned and cooked through. Cut the pork into small cubes and stir into the soup.
  • Ladle the soup into serving bowls and sprinkle with parsley.

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