Pork Chop and Cabbage Soup
Ingredients1 h 20 m servings 299 cals
- Heat olive oil in a large Dutch oven or stew pot over medium-high heat; cook and stir pork cubes with onion until pork is no longer pink inside, about 10 minutes. Drain excess grease.
- Stir cabbage into pork mixture and cover the pot; cook until cabbage is wilted, about 5 minutes. Mix in beans, ketchup, Worcestershire sauce, celery seed, and allspice. Cover pot and simmer until pork and cabbage are tender and the soup has thickened, about 45 minutes. Season to taste with salt and black pepper.
Per Serving: 299 calories; 9.4 g fat; 22.8 g carbohydrates; 31.1 g protein; 67 mg cholesterol; 246 mg sodium. Full nutrition
ReviewsRead all reviews 2
I started to make this soup when I realized there are no liquids listed in the recipe. How can this be a soup without a broth of some kind. If it is just missing from the recipe could you add it...