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

  1. 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.
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