Wednesday, February 19, 2014
JEAN'S AMISH PORK AND CABBAGE SOUP
1/2 pound pork loin, cut into 1/2-inch cubes
1 medium onion, chopped
2 stripes bacon, finely chopped
2 cups canned beef broth
2 cups canned chicken broth
1 cup (28 ounces) diced tomatoes, drained
2 medium carrots, sliced
3/4 teaspoon dried marjoram
1 bay leaf
1/8 teaspoon black pepper
1/4 medium cabbage chopped
2 Tablespoons chopped fresh parsley
Additional chopped fresh parsley
Cook and stir pork, onion and bacon in 5-quart Dutch oven over medium heat until onion is slightly tender. Remove from heat. Drain fat.
Stir in beef broth and chicken broth. Stir in tomatoes, carrots, marjoram, bay leaf and pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer-uncovered about 30 minutes. Remove and discard bay leaf. Skim off fat.
Stir cabbage into soup. Bring to a boil over high heat. Reduce heat to medium-low; simmer uncovered for about 15 minutes or until cabbage is tender.
Remove soup from heat; stir in 2 tablespoons parsley. Ladle into soup bowls and garnish each serving with addition parsley. Makes servings for 6