hearty pork & kale soup
Delicious tomato based soup. You can use regular kale and mushrooms if unable to find the Chinese kale or hen of the woods mushrooms.
prep time
5 Min
cook time
3 Hr 30 Min
method
Stove Top
yield
12 serving(s)
Ingredients
- 3 pounds pork butt roast
- 2 cups tomato sauce
- 3 cups dry sherry
- 32 ounces chicken stock
- 8 cloves garlic minced
- 2 teaspoons onion powder and smoked paprika
- 1 teaspoon each ground cumin, coriander, and fennel
- 1/2 teaspoon each black pepper and red pepper flakes
- 1/2 cup dark brown sugar
- 2 - turkish bay leaves
- 1 bunch chinese white kale
- 1 bunch chinese purple kale
- 1 bunch hen of the woods mushrooms
- 15 ounces can black beans
- 2 cups frozen corn
- 1 cup mini penne pasta
- - salt to taste
How To Make hearty pork & kale soup
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Step 1Season the pork roast with salt. Add a little oil to a very large pot. Brown the roast on both sides. Mix the next 13 ingredients together and pour over the roast. Bring to a boil. Reduce heat to low place a lid on the pot and simmer for 2 1/2 to 3 hours stirring occasionally and adding water if needed. Once the meat begins to fall apart remove it from the pot and shred it into small pieces. Remove the bay leaves and discard.
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Step 2Bring the soup back to a boil and add the pasta. Cook 15 minutes. Stir in the kale, mushroom, black beans, and corn. Cook another 15 minutes. Season with salt if needed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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