Pulled Pork Broth Soup

A few times a year we buy a large port butt from Costco. This package comes with 2 port butts and we cook these one at a time in the slow cooker for BBQ pulled port. We portion much of this out for freezing.

For this soup we use the broth collected from these pork butts.

Course Main Course, Soup

Servings 8

Ingredients

2 quarts pulled port stock 2 quarts
3 quart vegetable stock
1½ pounds ham diced
1 ½ cups leeks
1 cup celery small dice
2½ cups carrots one inch dice
2 tablespoons fresh garlic minced
1 Can tomatos diced
1 ½ pounds russet potatoes peeled and diced
1 cup kale
2 cups frozen kernel corn
2 cans small white beans drained and rinsed
1 cup light cream
2 cups cut green/yellow beans

Instructions

I usually scrape the grease off the broth and use it to fry the vegetables. I then add all to the pot and cook.

Thai Coconut Corn Chowder

Thai Curry Flavor!

Course Main Course

Ingredients

7 cups corn
4 Tbsp olive oil
2 md onions
8 cloves garlic
4 Tbsp minced ginger
3 Tbsp lemongrass paste (found by fresh produce)
2-4 japalenos
2 cans curry paste
4 cans coconut milk
4 cans chicken broth
4 large yukon gold potatoes
4 cups shredded chicken
2 stalks celery, minced
4 carrots, diced
2 cans straw mushrooms
salt and pepper
1 bunch green onions for garnish

Instructions

Saute onion, celery, and carrot for five minutes, then add in garlic, ginger, lemongrass, jalapenos, and curry paste. saute for additional minute. Add chicken broth, coconut milk, potatoes, corn, salt and pepper - bring to a light boil then reduce heat to simmer for 20 minutes or until potatoes are tender.
Make sure to stir occasionally. Ladle out 5 cups and blend until smooth. Return blended mix to remainder of soup. Add chicken, continue simmering until chicken is warm. Garnish bowls of soup with green onion.

Vegetable Soup

Vegetable soup made with vegetables from the garden as well as what ever is laying around.

Course Main Course

Prep Time 30 minutes

Cook Time 1 hour 40 minutes

Total Time 2 hours 10 minutes

Servings 8

Ingredients

2 onions
2 to 3 carriots
bunch kale
2 small zucchini
1/2 cup peas
1 cup corn
1 can chick peas
few tomatos
2 small potatos
1 stick celery
1 bunch parsley
few cloves garlic
6 cups V8 juice
6 cups vegetable broth
3 Tbsp Italian spices

Instructions

Cut and fry carrots and onions in olive oil. Add all other ingredients and mix together. Add broth and juice and cook till all ingredients are done and serve.