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16Ingredients
┅Calories
115Minutes
The family will enjoy walking into the kitchen with the smell of this soup. Serve with crusty bread and a side salad.
Ingredients
- 1 1/2 pounds boneless pork shoulder (cut into 1-inch cubes)
- 1/4 cup flour
- 2 teaspoons vegetable oil
- 1 bunch green onions (sliced)
- 2 cloves garlic (minced)
- 32 ounces tomatoes
- 21 ounces beef broth
- 16 small onion (very)
- 6 ounces vegetable juice cocktail
- 1/2 cup water
- 3 stalks celery (sliced into 1 inch pieces)
- 2 yellow squash (medium, sliced)
- 1 bay leaf
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Dredge pork cubes in flour, coating well. Heat oil in a Dutch oven; brown cubes on all sides in hot oil. Add green onions and garlic; cook over medium-high heat for one minute, stirring constantly. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours, stirring occasionally.
Reviews(0)
Yummly User
★★★★★
