Pork Vegetable Soup
Posted 21st January 2011
By The Cheweee Lunchbox Team
London
Combine onion, pork, and garlic and cook over medium heat until meat is fully browned, about ten minutes.
Add celery, carrots, potatoes, herbs, broth, tomato juice, salt, and pepper. Cook over low heat until vegetables are cooked through, about 30 minutes. Adjust herbs to taste and store.
This soup freezes particularly well, so feel free to double or even triple the batch and save portions for busy days!
- 250 mL fresh parsley finely chopped
- 4 celery stalks, finely chopped
- 3 garlic cloves, finely chopped
- 750 ml pork broth
- 750 ml tomato juice
- 2 large onions, finely chopped
- 750 ml small chunks of lean pork
- 5 ml salt
- 5 ml dried marjoram
- 2 bay leaves
- 5 ml dried thyme
- 1 large potato, peeled and cubed
- Salt and pepper to taste
- 3 large carrots, peeled and cubed
