I’m a soup lover and will create recipes out of left overs in the fridge. This time it was a pork chop and some veggies.
- cooked and chopped pork chop
- 1 medium potato, chopped
- 1 carrot, chopped
- lima beans or veggie of your choice
- 1/4 cup onion
- 1/4 cup celery
- 3 cups veggie stock
- squirts of ketchup and mustard
To a pot of 3 cups of veggie stock, add the veggies and pork chop. Bring to a boil and then reduce to low and simmer till all veggies are soft.
I use Better than Bouillon to make my chicken stock. You mix 1 tsp of the bouillon with 1 cup of hot water. This comes in veggie, chicken and beef flavours and I purchase mine at The Village Green in Foxboro.
At this point I love to add a squirt or two of mustard and ketchup just to add some more flavour.
Chunky and delicious. A great serving of veggies with some protein tossed in.
I’ll be making this soup again and perhaps use pasta instead of potatoes. This was enough for a big meal for one person or a meal for two with a sandwich on the side.
This is my favourite chopping tool. It gives a great edge to the veggies and it is easy to use.
I’m sharing with Souper Sunday, where you can link up your soup, stew, chili, soupy curries, salad, or sandwich dish.
Soup is always in season, find a delicious recipe that just might become your new favourite.