Hearty Pork & Kale Soup

blentz8 avatar
By barbara lentz
from beulah, MI

Delicious tomato based soup. You can use regular kale and mushrooms if unable to find the Chinese kale or hen of the woods mushrooms.

serves 12
prep time 5 Min
cook time 3 Hr 30 Min
method Stove Top

Ingredients

  •   3 lb
    pork butt roast
  •   2 c
    tomato sauce
  •   3 c
    dry sherry
  •   32 oz
    chicken stock
  •   8 clove
    garlic minced
  •   2 tsp
    onion powder and smoked paprika
  •   1 tsp
    each ground cumin, coriander, and fennel
  •   1/2 tsp
    each black pepper and red pepper flakes
  •   1/2 c
    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 oz
    can black beans
  •   2 c
    frozen corn
  •   1 c
    mini penne pasta
  •  
    salt to taste
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How To Make

  • 1
    Season 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.
  • 2
    Bring 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.

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