Pork and Cabbage Soup the Editors of Publications International, Ltd.
Pork and Cabbage Soup
Makes 6 servings
|1/2||pound pork loin, cut into 1/2-inch cubes|
|1||medium onion, chopped|
|2||strips bacon, finely chopped|
|2||cups Beef Stock or canned beef broth|
|2||cups Chicken Broth or canned chicken broth|
|1||can (28 ounces) tomatoes, cut-up, drained|
|2||medium carrots, sliced|
|3/4||teaspoon dried marjoram leaves|
|1/8||teaspoon black pepper|
|1/4||medium cabbage, chopped|
|2||tablespoons chopped fresh parsley|
|Additional chopped fresh parsley|
- 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.
- 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.
- 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.
- Remove soup from heat; stir in 2 tablespoons parsley. Ladle into bowls. Garnish each serving with additional parsley.
Check out more recipes for Soups