This hearty pork soup is inexpensive to make and so tasty, you'll want seconds. Serve with bread if desired.
Ingredients
- chicken broth: 3 cups
- water: 2 cups
- bone-in pork chops: 2 piece (8 ounce)
- soy sauce: 2 Tbsp
- paprika: 1 tsp
- oregano: 1 tsp (dried)
- garlic powder: 1 tsp
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- chili powder: 0.5 tsp
- bay leaf: 1 piece
- flour: 0.25 cup
- medium potatoes: 3 piece (cubed)
- broccoli: 1 cup (chopped)
- medium carrot: 1 piece (diced)
- medium onion: 1 piece (diced)
- stalks celery: 2 piece (diced)
Metric Conversion
Stages of cooking
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Bring broth, water, pork chops, soy sauce, paprika, oregano, garlic powder, salt, pepper, chili powder, and bay leaf to a boil, uncovered, in a large stockpot over medium-high heat. Reduce the heat to medium-low and simmer for 1 hour, then remove from the heat. Transfer 3/4 cup cooking broth to a 2-cup liquid measure. Transfer pork chops to a cutting board to cool, about 20 minutes.
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Whisk flour into reserved cooking liquid and set aside. Remove and discard bones from cooled pork chops. Shred meat or chop into bite-sized pieces.
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Add potato, broccoli, carrot, onion, celery, and cooked pork to the stockpot and bring to a boil. Stir in flour mixture, reduce the heat, and simmer for 1 hour.
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Remove and discard bay leaf, then gently mash potatoes. Serve immediately.
