This is a great soup to use up just about any leftover meats. I like to make one or two big meals a week so that we can eat off the leftovers for a few days. Sometimes, you just get tired of reheating the same old stuff.
That is when it's time to make soup!
This is a pretty basic soup and just about any variety or combination of leftover meats will work in it. It's filling and has a rich, satisfying flavor.
Ingredients:
3 C. cooked pork loin (or any leftover meat) cut in small cubes
1 medium onion, chopped
2 T. minced garlic
Organic virgin cold-pressed olive oil
2 C. Sliced mushrooms
1 C. celery, chopped
2 C. carrots, sliced in rounds
32 ounces Organic mushroom broth (I like Pacific brand)
Water
Bay leaf
2 tsp. Dried Rosemary (crushed)
1 tsp. Sage
1/2 tsp. Savory
1/2 tsp. Thyme
Himalayan Pink Salt
Fresh Ground Black Pepper
Process:
Pour enough olive oil in the bottom of a stock pot to coat (about 4-6 Tbs). Warm oil over medium-high heat.
Add onion, garlic, mushrooms and celery. Stir to coat all with oil. Cook all until just tender.
Add cubed meat, mushroom broth, carrots and spices. Add water to bring liquid level up (about 2 qts.).
Bring soup to a boil, stirring occasionally. Reduce heat to medium low and simmer for an hour or so. Salt and pepper to taste.
Pair this lovely soup with some little Rosemary Drop Biscuits or a nice salad.
Happy eating!
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