Pork, cabbage and bean soup


One of the soups I had during my recent working visit to southern Hungary was cabbage and bean soup with pork.  After getting by the saltiness (everything I had in Hungary was over-salted), it was actually very good.  I immediately made a note to myself that this would be one of the dish I would duplicate when I returned. Cabbage is rich in nutrition, vitamins and fiber and is a great source of vitamins A, B, C and E.   Another run to Corrado’s Market for some the ingredients that I decided would make up my soup.

2.3 lbs   Boneless Center Cut Pork Loin Chops (8 pcs)
1 tbsp olive oil
1 medium sweet onion
2 medium carrots
3 celery stalks
12 cloves peeled chopped garlic
1 medium head savoy cabbage
1 15oz can tomato sauce
1 19oz can white navy beans
3 46oz cans chicken broth
1/4 tsp white pepper
1 tbsp paprika
4 bay leaves
1/2 tsp dry marjoram
1/4 chopped fresh parsley
TT salt
TT pepper

This is another one-pot dish again using pork loin chops. It does require alot of chopping and dicing but it is well worth the effort. Cut the pork into roughly 3/4″ cubes. Heat the olive oil in a soup pot on medium heat, add the cubed pork and brown. While browning the pork, dice the onion, carrots, celery and add to the browned pork along with the garlic stirring every few minutes. Thinly shred the cabbage and add to the mix stirring occasionally (about 10 minutes). Add the remaining ingredients and simmer uncovered for about 90 minutes. Servings? Depends on how much you like soup and how many quarts you give to relatives and friends.


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