Winter is hanging on here in east Texas and there's nothing more comforting than a pipping hot bowl of soup. This soup is one of my favorites. Enjoy!
Serves 6 to 8
Ingredients:
1 pound pork stew meat or any pork cut into bite size pieces
4 slices thick bacon, diced medium
1 onion, chopped, any size you like ( I use Spanish)
3 garlic cloves, peeled and minced
6 cups chicken stock
1 28 ounce can stewed tomatoes
1/2 cup shredded carrots
1/2 medium head cabbage, chopped
2 medium potatoes, peeled and cubed
1 teaspoon salt
1 teaspoon (or less) coarsely ground black pepper
1 bay leaf
1/2 teaspoon dried thyme
4 slices thick bacon, diced medium
1 onion, chopped, any size you like ( I use Spanish)
3 garlic cloves, peeled and minced
6 cups chicken stock
1 28 ounce can stewed tomatoes
1/2 cup shredded carrots
1/2 medium head cabbage, chopped
2 medium potatoes, peeled and cubed
1 teaspoon salt
1 teaspoon (or less) coarsely ground black pepper
1 bay leaf
1/2 teaspoon dried thyme
Directions:
In a Dutch oven or stock pot, over medium high heat, add bacon, onion and garlic and cook until tender. Add pork and cook until no longer pink. Drain fat. Stir in stock, tomatoes, carrots, cabbage and seasonings. Turn heat to high and bring to a boil. Reduce heat to medium low and simmer uncovered for 40 to 45 minutes, or until cabbage is tender. Discard bay leaf. Serve hot with toasty bread.
In a Dutch oven or stock pot, over medium high heat, add bacon, onion and garlic and cook until tender. Add pork and cook until no longer pink. Drain fat. Stir in stock, tomatoes, carrots, cabbage and seasonings. Turn heat to high and bring to a boil. Reduce heat to medium low and simmer uncovered for 40 to 45 minutes, or until cabbage is tender. Discard bay leaf. Serve hot with toasty bread.
