Roast Pork Soup Recipes

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ROAST PORK SOUP



Roast Pork Soup image

This well-seasoned, satisfying soup has a rich, full-bodied broth brimming with potatoes, navy beans and tender chunks of pork. It's been a family favorite for years. Served with cornbread, it's one of our comfort foods in winter. -Sue Gulledge, Springville, Alabama

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 10

3 cups cubed cooked pork roast
2 medium potatoes, peeled and chopped
1 large onion, chopped
1 can (15 ounces) navy beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
4 cups water
1/2 cup unsweetened apple juice
1/2 teaspoon salt
1/2 teaspoon pepper
Minced fresh basil

Steps:

  • In a soup kettle or Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are crisp-tender, about 45 minutes. Sprinkle with basil.

Nutrition Facts : Calories 206 calories, Fat 5g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 435mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

PORK VEGETABLE SOUP



Pork Vegetable Soup image

Chockfull of tender pork, veggies and savory flavor, this nutritious soup fills the house with a wonderful aroma as it cooks! Deb Hall - Huntington, Indiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 7h20m

Yield 6 servings (2 quarts).

Number Of Ingredients 15

1 pound pork tenderloin, cut into 1-inch pieces
1 teaspoon garlic powder
2 teaspoons canola oil
1 can (28 ounces) diced tomatoes
4 medium carrots, cut into 1/2-inch pieces
2 medium potatoes, cubed
1 can (12 ounces) light or nonalcoholic beer
1/4 cup quick-cooking tapioca
2 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Steps:

  • Sprinkle pork with garlic powder. In a large skillet, brown pork in oil; drain., Transfer to a 4-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.

Nutrition Facts : Calories 258 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 357mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC



Pork Noodle Soup With Ginger and Toasted Garlic image

This soup, based mostly on pantry staples, can be made with a variety of proteins, noodles and greens depending on what you have on hand. Snow pea leaves are exceptional here, which can be found in many Asian grocers year-round, but spinach, Swiss chard or other dark leafy green would work well. Don't skip the raw onion, the soup's finished complexity depends on it.

Provided by Alison Roman

Categories     dinner, weekday, noodles, soups and stews, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons neutral oil, grapeseed, vegetable or canola
8 garlic cloves, thinly sliced
1 pound ground pork
1 1/2 teaspoons red-pepper flakes, plus more to taste
Kosher salt and black pepper
4 cups chicken broth
3 tablespoons soy sauce or tamari, plus more to taste
1 large bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped
1 tablespoon finely grated fresh ginger (from about a 1 1/2-inch piece)
6 ounces rice noodles (thick- or thin-cut), cooked and drained
1/2 medium red, yellow or white onion or 3 scallions, thinly sliced
1 cup cilantro, leaves and tender stems, coarsely chopped

Steps:

  • Heat vegetable oil in a large, heavy-bottomed pot over medium.
  • Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
  • Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
  • Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
  • To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.

ROAST PORK SOUP



Roast Pork Soup image

A very tasty way to use up leftover roast pork. I usually make a batch of homemade soup once a week for lunches, and this recipe is in my top ten for soups. This is from the March 2000 issue of Quick Cooking.

Provided by Goofus

Categories     Pork

Time 1h

Yield 9 serving(s)

Number Of Ingredients 10

3 cups cubed cooked pork roast
2 medium potatoes, peeled and chopped
1 large onion, chopped
1 (15 ounce) can navy beans, rinsed and drained
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
4 cups water
1/2 cup unsweetened apple juice
1/2 teaspoon salt
1/2 teaspoon pepper
minced fresh basil (optional)

Steps:

  • In a soup kettle or Dutch oven, combine all ingredients except basil and bring to a boil.
  • Reduce heat; cover and simmer for 45 minutes.
  • Sprinkle with basil when ready to serve.
  • You can substitute 2 cups cooked beans in place of the canned beans.

Nutrition Facts : Calories 128.2, Fat 0.4, SaturatedFat 0.1, Sodium 346.2, Carbohydrate 26.8, Fiber 6.9, Sugar 4.5, Protein 5.4

PERFECT PORK ROAST - LIPTON ONION SOUP RECIPE RECIPE



Perfect Pork Roast - Lipton Onion Soup Recipe Recipe image

Provided by jann

Number Of Ingredients 2

1 packet Lipton Onion Soup Mix
1 small Pork Roast

Steps:

  • Cover pork roast on all sides with soup mix and refrigerate at least 8 hours. Place in roasting bag or cover tightly with foil in baking dish. Bake 300 degrees 2 hours or till thermometer reads 160 degrees. Slices beautiful.

LIPTON SOUP PORK ROAST



Lipton Soup Pork Roast image

A wonderfully moist pork roast that is so teander it will just fall apart around cooking. Great for the whole family...even the husband. :)

Provided by RockinChef

Categories     Pork

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 7

3 lbs pork roast or 2 large butterflied pork chops
2 packages Lipton Onion Soup Mix
2/3 cup ketchup
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon garlic powder
4 chicken bouillon cubes

Steps:

  • Place pork into a crock pot and cover with water or chicken stock/broth (if you use stock/broth do not add chicken boulions).
  • Turn crock pot onto low.
  • Add soup mix, ketchup, salt, pepper, garlic powder, and boulins.
  • Mix spices as well as you can into the water.
  • Cover and let cook for atleast 7-8 hours.
  • A wonderful side with this is white or brown rice that has been cooked in the broth from the crock pot instead of water.
  • Believe me, you will love it.

Nutrition Facts : Calories 540.2, Fat 18.1, SaturatedFat 6.1, Cholesterol 215, Sodium 2280.7, Carbohydrate 13.8, Fiber 0.6, Sugar 10.7, Protein 76.8

ROAST PORK AND ESCAROLE SOUP WITH PASTA



Roast Pork and Escarole Soup with Pasta image

Purchased Italian treats like roasted red peppers, assorted olives, caponata, salami, marinated mushrooms and crusty breadsticks make a great antipasto platter. Biscotti and a bowl of fresh grapes are just right for dessert.

Yield 2 Servings; Can be doubled

Number Of Ingredients 8

1 1/2 tablespoons olive oil
3 garlic cloves, minced
6 cups canned low-salt chicken broth
1 tablespoon fresh oregano or 1 teaspoon dried
1/2 cup tubetti or small elbow macaroni
3 cups (packed) thinly sliced escarole
1 1/2 cups sliced cooked pork, smoked pork chops or ham (about 6 ounces), cut into strips
8 tablespoons freshly grated Parmesan cheese (about 2 ounces)

Steps:

  • Heat olive oil in heavy medium saucepan over medium-low heat. Add garlic and stir until beginning to color, about 2 minutes. Add broth and oregano. Increase heat to high and bring mixture to boil. Add pasta and cook 4 minutes. Add escarole and cook until pasta is tender, about 5 minutes longer. Add pork and 3 tablespoons Parmesan and simmer mixture 1 minute. Ladle soup into deep bowls. Sprinkle with remaining 5 tablespoons Parmesan and serve.

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