SOUP RECIPES WITH PORK RECIPES

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LENTIL SOUP | PORK RECIPES | JAMIE OLIVER RECIPES



Lentil Soup | Pork Recipes | Jamie Oliver Recipes image

This incredibly easy store cupboard soup with crispy bacon is great for using up leftovers.

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 13

2 red onions
2 carrots
3 sticks celery
2 cloves garlic
6 rashers of higher-welfare smoked streaky bacon
a few sprigs fresh flat-leaf parsley
olive oil
½ a dried chilli
½ teaspoon dried thyme
200 g dried lentils (a mixture of green and red is nice)
1 organic vegetable stock cube optional
1 x 410 g tin of cannellini beans
extra virgin olive oil

Steps:

    1. Peel and finely chop the onions and carrots, trim and finely chop the celery, and peel and finely slice the garlic. Finely chop the bacon.
    2. Heat a lug of olive oil in a large pan over a medium heat, add the bacon and fry slowly until the bacon starts to release all its tasty fat and goes crispy, then crumble in the dried chilli, and add the dried thyme, onion, carrot, celery and garlic.
    3. Cook gently with the lid on for about 15 minutes, or until all the vegetables are soft, then add the lentils and 1 litre water or vegetable stock.
    4. Bring to the boil and simmer until the lentils are soft (check the packet instructions as different types of lentils vary in cooking time. If you’re mixing your lentils, cook for the longest amount of time to make sure they are all cooked properly).
    5. Drain, then tip in the cannellini beans and, if the soup’s a little thick, add a splash more water. Bring back to the boil and simmer for another 10 minutes, then taste and season with sea salt and black pepper.
    6. Meanwhile, pick and finely chop the parsley.
    7. Ladle into bowls and finish with a drizzle of extra virgin olive oil and the chopped parsley. Serve with hunks of bread for dunking.

Nutrition Facts : Calories 236 calories, FatContent 12.4 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 10.5 g protein, CarbohydrateContent 18.2 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

PORK NOODLE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pork Noodle Soup Recipe: How to Make It - Taste of Home image

My daughter created this soup when she needed to use up some leftover pork. You can use more water for a thinner soup or less water for a noodle dish. It’s good with mushroom flavored ramen noodles, too. —Eleanor Niska, Twin Falls, Idaho

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon olive oil
1/2 teaspoon minced garlic
7 cups water
1-1/2 cups cut fresh asparagus (1-inch pieces)
1/2 cup chopped cabbage
1-1/2 teaspoons minced fresh parsley
3/4 teaspoon dried tarragon
Dash cayenne pepper, optional
2 packages (3 ounces each) pork ramen noodles
2 cups cubed cooked pork

Steps:

  • In a Dutch oven, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, asparagus, cabbage, parsley, tarragon and cayenne if desired. Bring to a boil., Coarsely crush the noodles. Add the noodles with the contents of the seasoning packets to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the noodles and vegetables are tender. Add pork; heat through.

Nutrition Facts : Calories 116 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 205mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

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