Forage through the fridge soup

Originally I was going to make a Carribean inspired soup that my dear friend Krista had shared with me, but I was missing several key ingredients so I took a tour through my fridge and pantry and came up with this.  The measurements aren’t particularly exact.  If anything, they probably err on the side of being less than what I actually used. 

Ingredients:

Forage through the fridge soup


2 Tbs olive oil, divided
2 lbs pork, cut into 1/2-3/4 inch cubes (chicken or even extra firm tofu would work)
1 large onion, chopped
4 ribs celery, chopped
1 cup chopped carrots
3-4 cloves minced garlic
8-10 red skin potatoes, cut into 1/4 inch slices
2 28 oz cans whole, peeled tomatoes; cut up and with juice
2 cups chicken broth and/or white wine
1 tsp ea. rosemary, thyme, marjoram & basil
salt and pepper to taste

Heat 1 Tbs oil in a big ass dutch oven. And add the cubed pork and brown on all sides (don’t cook through).  Remove to a bowl and set aside. Add the other Tbs oil and toss in the onion, celery and carrots. Saute until onion starts to get tender, about 5 minutes, add the garlic and saute for another minute or so.

Throw the pork back into the pot along with the potatoes, tomatoes and juices, broth/wine and herbs.  Cover and bring to a boil, then lower the heat and simmer for 20-30 minutes; until potatoes are tender and the pork is cooked through.

Season with salt and pepper to taste and sprinkle with a bit of parmesan cheese

Serves 6-8

Notes:  It was really tasty, but very soupy. Next time I’ll probably dredge the meat in flour and coarsely ground pepper before browning in hopes that it thickens the broth a scosh. Garbanzo, canellini or great northern beans would make a great substitute for the spuds and any saute-able veggies such as squash, bell peppers or even green beans could be tossed in with the onions and carrots.

Picture details:  Soup bowl-Tuscan Orchard by Lenox; Spoon-Mayfield Satin by Kirk-Stieff.

Posted by Mike on Tuesday, January 11, 2011 at 10:32 AM
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