Bowl of Pork & Vegetable Soup
(click to enlarge)

Pork Vegie Soup


California, Southern
Makes:
Effort:
Sched:
DoAhead:  		 8 cups
***
1-1/4 hrs
Most		 This soup is rich and flavorful, with plenty of vegies and enough pork. It can be a soup course or main dish soup for 3. See also Comments.

8
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4
2
2-1/2
2
2
3
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2
16
2
2-1/2
4
3
2
1
1/3
2-1/2
oz
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oz
cl
oz
oz


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oz

oz
T
c
c

t
t
oz
Pork, Cooked (1)  
-- Aromatics
Onion
Garlic
Carrot
Celery
Chili, dry (2)
Thyme Sprig
------------
Mushrooms (3)
Mint Leaves (4)
Peas, frozen
Olive Oil ExtV
Broth (5)  
Water
Bay Leaf
Salt
Pepper
Pasta (6)
Prep   -   (30 min)
  1. Slice PORK about 3/16 inch thick and into smallish pieces. If near falling apart, tear into shreds.
  2. Chop ONIONS small. Crush GARLIC and chop small. Mix.
  3. Peel CARROT and cut into sticks. Cut the sticks into bits about 1/4 inch in size. Chop CELERY to size similar to Carrots. Crush CHILIS. Mix all Aromtics Items.
  4. Stem MUSHROOMS. Cut once across the cap, then cut the other way into about 1/8 inch slices.
  5. Cut MINT LEAVES into shreds. Thaw Peas. Mix.
Run   -   (50 min)
  1. In a heavy bottomed saucepan, heat Olive Oil and fry Pork, stirring over moderate heat about 2 minutes.
  2. Stir in Aromatics mix and fry stirring until until Onions are translucent, but not browned.
  3. Stir in Mushrooms and cook stirring another 2 minutes.
  4. Stir in Broth, Water, Salt, Pepper, and Bay Leaves. Bring to a simmer and simmer about 10 minutes.
  5. Stir in Pasta and simmer until it is "al dente", not overcooked. This can be 12 to 30 minutes depending on shape and age.
  6. Stir in Mint mix and simmer another 2 minutes.
  7. Check salt and serve hot.
NOTES:

  1. Pork:

      Any cut can be used, cooked by any means, so long as it will be tender with very little additional cooking. If you start with raw pork, cut it to size, then place in a pan of water and bring to a full boil for 1 minute. Pour out and rinse well to remove crud.

  2. Chilis:

      I use dried Thai Chilis or similar. This gives the soup a noticeable bite. If you or your guests are a bit chili adverse, use the common Japones - or adjust to your best judgement. For details see our Chilis page.

  3. Mushrooms:

      I prefer the small King Trumpet mushrooms, but almost any kind can be used. If using dried Shiitakes soaked well before use (0.7 oz to make 2 ounces, about 4). Fresh Shiitakes should also be well soaked and wrung out, it improves their texture. For details see our Fungus page.

  4. Mint Leaves:

      You could use Parsley or Cilantro Leaves instead if you prefer, but I like the mint.

  5. Broth:

      Pork or Chicken broth can be used. Home made is best, but you could use Bouillon cubes or powder. If you have to use canned broth, you'll probably need all broth, no water. For details on making stock, see our Soup Stock / Broth page.

  6. Pasta

      I prefer a pasta larger than typical soup pasta so the texture and bite are quite distinct - something like Ditali (very short tubes about 1/3 inch diameter) works well.

  7. Comments

      For a soup that holds longer hot and reheats better, cubes of a waxy potato can be used instead of Pasta, about 5 ounces, but reduce the water by 1/2 cup as potatoes won't be absorbing any water. Rice can also be used. Long grain is best because medium grain just never stops absorbint water.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
9om_pigveg1 220121 ajg   -   www.clovegarden.com
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