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Pork Soup

Pork Soup recipe image
This Italian soup features Zucchini, sliced, Peas, fresh or frozen, White Bean Soup. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 2096.7
Dietary: Gluten-free
Description
This Italian soup features Zucchini, sliced, Peas, fresh or frozen, White Bean Soup. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 Zucchini, sliced
  • 1 cups Peas, fresh or frozen
  • 49 White Bean Soup
  • 1 Lb. white beans (navy or great northern)
  • 1/2 quarts water-enough to completely cover the beans
  • 1 Ham hock
  • 1 Stalk celery, chunked into thirds
  • 1 Onion, diced
  • 50 Zucchini Soup
  • 1 T. butter
  • 2 Cups zucchini, thinly sliced
Directions
  1. 1
    salt and pepper to taste Parmesan cheese (optional) In a large soup pot,
  2. 2
    melt butter;
  3. 3
    add onion, celery, and carrots.
  4. 4
    Cook, stirring occasionally, until onion is soft and translucent.
  5. 5
    Add the potato, tomatoes, broth, and basil.
  6. 6
    Bring to a boil and then reduce heat, cover, and simmer for 15 minutes.
  7. 7
    Add the cauliflower or broccoli and zucchini and
  8. 8
    simmer , covered,
  9. 9
    Add the peas and
  10. 10
    simmer until tender.
  11. 11
    (This won&# 226;ÂÂt take but a few Season to taste with salt and pepper, and serve.
  12. 12
    A bit of Parmesan cheese sprinkled on top of the soup adds a nice garnish if desired.
  13. 13
    salt and pepper to taste Place the beans in a large soup pot and add the water.
  14. 14
    Bring to a boil and then turn off the heat.
  15. 15
    Cover the pot and let sit for an hour.
  16. 16
    Drain water from the beans, refill the soup pot with fresh water, and return the beans to the stove.
  17. 17
    Once the mixture begins boiling, turn down the heat so the beans simmer.
  18. 18
    Now is the time to add the ham hock, celery, and onion.
  19. 19
    Simmer the beans, covered, for 2 or more hours, stirring occasionally, or until the beans are tender.
  20. 20
    Remove the ham hock and celery from the soup.
  21. 21
    Discard the celery,
  22. 22
    let the ham hock
  23. 23
    cool enough to take off any meat, and
  24. 24
    add the ham back into the pot.
  25. 25
    When ready to serve, salt and pepper to taste.
  26. 26
    Our family loves this soup plain with cornbread on the side.
  27. 27
    But sometimes we like to eat it ladled over cooked rice with chopped tomatoes on top.
  28. 28
    Delicious!
  29. 29
    If you garden, chances are youâÂÂll have a glut of zucchini at some point.
  30. 30
    HereâÂÂs a good way to use some of that surplus

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2096.7kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 5.0g25%
Cholesterol 20.1mg7%
Sodium 489.6mg21%
Total Carbohydrate 428.2g143%
Dietary Fiber 23.4g94%
Sugars 33.8g
Protein 62.9g126%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bean, beans, boiling, butter, celery, chunked, completely, cover, cups, diced, fresh, frozen, great, ham, hock, italian, navy, northern, onion, peas
Read it online: https://www.chefs-mate.com/recipe/pork-soup-23/