Vegetable Pork Soup

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 122.5
  • Total Fat: 4.6 g
  • Cholesterol: 16.9 mg
  • Sodium: 214.9 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 6.5 g

View full nutritional breakdown of Vegetable Pork Soup calories by ingredient
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Introduction

Had left over Pork and thoughts of soup for a cold day. Had left over Pork and thoughts of soup for a cold day.
Number of Servings: 30

Ingredients


    4 cup, diced Celery, raw approx. 7 stalks
    5.75 cup, cubes Rutabagas (2 rutabagas)
    3.25 cup, chopped Onions, raw (3 onions)
    5.5 cup, chopped Carrots, raw (2 lbs carrots)
    9.75 cup diced Potato, raw approx. 5 large
    13 cup (8 fl oz) Water, tap
    6 cup Beef broth, bouillon, consomme
    4 cup, diced Pork Shoulder (pork butt, picnic roast)

Tips

Time consuming prepping the veggies. It really took a long time for me to cut up the veggies. There are easier ways to do them but I enjoy doing them myself. It gives me time to meditate.


Directions

clean and chop or dice all veggies. Cut Pork into bite size pieces. Spray stock pan with Pam. If using raw meat brown with onions and celery. Add vegetables, broth and water bring to a hard boil. Reduce heat to a low boil for approx. 1 hour. add precooked pork if not using raw at this point. Bring back to a low boil for an additional 30 min. or until everything is tender.

Serving Size: Makes approx. 30 Cups

Number of Servings: 30

Recipe submitted by SparkPeople user SUSIEMT.

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