SOUTH AMERICAN PORK SOUP - STOVE TOP OR CROCK POT

SOUP, everyone loves it on a chilly winter day to battle a nasty cold or just for a warm cuddle to chase the winter blues. It comes in cans, cups and drinkable bottles; easy to grab and go but what are you getting when you slurp down that tomato soup, beefy stew or other canned favorite? Processed soups are full of a lot of ingredients, some not listed on the label, and weird food additives. (see full article at RodaleNews)

With all the help we are offered from our slow-cooking crock pots, there is hardly an excuse to not make a bighearted pot of homemade soup. The following “full-meal” peasant soup originates from South America, and is chock full of fall and winter vegetables cooked with a small amount of tender meaty cubes, pork or beef, all swimming in a tomato broth laced with winter greens.

It’s a special recipe with or without the beans; I happened to love the dark burgundy color contrast they give to the fall colors and I preferred to make it it with pork and butternut squash. The original recipe states to add the canned corn liquid; I rinsed and drained it and if you have fresh corn, prettier and healthier yet. A toasted slice of Italian bread will be a big help to have on hand for sopping up the delicious broth.   

South American Pork Soup

1-1/2 pounds or less of lean boneless pork or beef (chuck), cut into 1/2-inch cubes

1-1/2-2 tablespoons olive oil

1 medium onion, finely chopped (1/2-3/4 cup)

3 small-medium cloves garlic, minced

1 teaspoon paprika

2 medium potatoes, peeled and cut into 1/2-inch cubes (2 cups)

2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (2 cups)

2 medium carrots, chopped (1 cup)

1/2 small winter squash (acorn or butternut) cut into 1/2-inch cubes (1 cup)

1 8-ounce can whole kernel corn, rinsed and drained or 1 ear of fresh corn, cut into 1-inch sections

1 can of dark red, red or black beans, rinsed and drained

1 fresh tomato, chopped or 1 cup of homemade marinara or organic tomato sauce

Salt and pepper to taste

2 cups torn greens such as fresh spinach or kale

In a 4-quart Dutch oven brown half the meat at a time in hot oil; remove from pan. Add onion, garlic and paprika; return all the meat to the pan. Add 3 cups water; bring to a boil. Reduce heat, cover and simmer for 1-1/4 hours.

Add potatoes, sweet potatoes, carrots, squash, corn, beans, tomato or sauce, salt and pepper. Add 2-3 cups of water (depending on how soupy you want it), cover and simmer 15 to 20 minutes more or until vegetables are tender. Stir in greens and simmer 3 to 5 minutes more. Check seasoning adding more salt and pepper if necessary. Makes 8 servings

Crockery cooking directions:

In a large skillet, brown half the meat at a time in hot oil. Add the onion, garlic and paprika. Arrange potatoes, sweet potatoes, carrots, squash, corn, tomato or sauce, salt and pepper in a crock pot. Place meat and onion mixture on top vegetables. Pour 2-1/2 cups water over all. Cover and cook on low heat setting for 8 hours or til meat and vegetables are tender. Turn to high heat setting; stir in greens. Cover and cook 10 minutes or til greens are slightly wilted. Season to taste.

From Amelia's Kitchen Buon Appetito!

Your comments and questions are always welcome.