How to Cook : Pork and Vegetable Soup II

I wasn’t expecting to like this soup. Which, I know. Why would you make a soup you weren’t expecting to like? But it was one of those things… I wanted soup, I wanted pork and vegetables in it, but I wasn’t hungry for this one on this particular day.

So I certainly wasn’t expecting to be blown away by this soup. And the bonus? You just chop stuff up and throw it in the crockpot. Which makes it perfect for my Sunday modus operandi, which is to get a big vat of soup going after church and then spend as much of the rest of the day as possible doing nothing.

Pork and Vegetable Soup II
1 2-3 pound Sugar Creek Farm pork shoulder roast, trimmed and cubed
2 cups sliced carrots
1 cup diced celery
2 medium potatoes, peeled and diced
1 medium onion, chopped
1 medium head cabbage, chopped
1/4 cup packed brown sugar
4 cups chicken broth
1 t. crushed red pepper
1 t. salt
1/2 t. pepper
28 oz. diced tomatoes, undrained

Mix all ingredients in large slow cooker. (You may have to let the cabbage cook down a while before you can stir everything… my crockpot was completely full by the time I got everything in it.) Cover and cook on low heat 8 hours, medium 6 hours, or high 4 hours, or until pork and vegetables are tender.

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