Pork & Vegetable Soup

Pork & Vegetable Soup

On days when you need dinner quickly, which is most of the time in my mind, this pork soup does the trick.

Since going Paleo, cooking at home has been my life.

Gone are the days when we would go out for a nice meal, pick up something, or…wide eyed…be lazy and have food delivered!

OMG.

Since I have this new life of cooking fresh meals at home, I’ve had to come up with staples that are quick and easy while still completely nourishing.

It’s not only about the food choices, but also how I choose to PREP the food as well.  Prepping takes up most of the time in the kitchen anyways.

The best way to drastically reduce meal prep time, is by using my food processor.

I love using the food processor to cut my vegetables; it saves so much time!

I seriously second-guess myself all the time.  I think, “washing a cutting board and a knife is so much easier than the food processor,” BUT I am always so thankful I did because it saves so much time.

Now the food processor is not going to be the answer every time, especially not when you want neat cubes of something, but it does a great job with soups, slaws, salads, etc.

If you don’t have a food processor then just grab your husband, or eldest child and get them chopping!

JK JK

Seriously, you have to add a food processor to your kitchen accessories!  I recommend, and personally use, the 14 cup Cuisinart.

Yum, yum, so good; ya’ll enjoy!

Pork & Vegetable Soup

Serves 4

Ingredients:

  • 3 zucchini squash
  • 2 carrots
  • 2 celery ribs
  • 1 large sweet potato
  • 1 onion
  • 4 garlic cloves
  • 2 heads broccoli
  • 2 cups sugar-free broth of choice
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 lb ground pork

Directions:

  1. Using a food processor fitted with the shredder attachment, shred the zucchini squash, carrots, celery, sweet potato, onion, and garlic.
  2. Place the shredded vegetables in a large pot.
  3. Cut the broccoli into small pieces and add to the pot with the shredded vegetables.
  4. Add the broth, salt, pepper, and add enough water to cover the vegetables.
  5. Boil the soup over medium-high heat for 15 minutes.
  6. Finally, add the ground pork to the soup; stir and break apart the pork to ensure the pork cooks evenly.
  7. Reduce heat to low and simmer for 10 minutes, or until the pork is cooked through.

Variation – Sub Sweet Potato:

If you’re not a fan of sweet potatoes, sub in 2 small red potatoes, or simply remove the potatoes altogether.  You will still get healthy carbohydrates from the squash.

Variation – Frozen Broccoli

I’m usually not a fan of frozen broccoli, but when using it for soups, frozen broccoli is quite perfect.

It saves time, saves money, and most importantly, saves a mess of tiny little broccoli pieces from hiding…like, everywhere!  Make sure to buy the broccoli florets and not the cut broccoli.  It costs a little more, but you get only the pretty tops instead of all stalks and only a few tops.

Variation – Other Soups:

For other quick, delicious soups, check these out below:

Ultimate Chicken & Vegetable Soup
Vegetable Curry Soup

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