Can you give me a good soup receipe using pork?

Question

I love soup!

Answer 1

cut pork into little cubes fry them till cooked through when done put on side and in a pot add white rice until done and then add carrots and green beens and add pork pieces add chicken broth

Answer 2

Gingered Cabbage Soup with Pork and Potatoes:

A sprightly ginger broth transforms typical cabbage, pork, and potato soup into a meal that's light-tasting and satisfying at the same time. The shot of lemon juice added at the end intensifies the flavors.

2 tablespoons butter
1 onion, chopped
1 tablespoon minced fresh ginger, plus one 2-inch piece, peeled, halved lengthwise, and smashed
3/4 pound green cabbage (about 1/4 head), shredded (about 3 cups)
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes
2 teaspoons salt
1 pound pork tenderloin, cut into approximately 1 1/2-inch-long-by-1/4-inch-wide strips
2 teaspoons lemon juice
1/4 cup chopped fresh parsley

1. In a large pot, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the minced ginger and the cabbage and cook for 1 minute longer.

2. Add the broth, potatoes, smashed ginger, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

3. Stir in the pork and the remaining 1 teaspoon salt. Cook until the pork is just done, about 3 minutes. Stir in the lemon juice and parsley. Remove the pieces of smashed ginger before serving.

Fresh Ginger: You'll want to use really fresh ginger here; it's integral to the flavoring of the soup. Look for a piece that has taut skin and is firm to the touch. After the ginger is peeled(the easiest way is to scrape the peel off with a spoon), its color should be pale yellow. If the ginger is blueish green instead, chances are the piece is old and won't have the vibrant flavor you're looking for.

Yield: 4

Answer 3

Well - I don't know if this counts but I have a good recipe for potato soup that uses ham (pork product). You take about 5 or 6 good sized potatoes and boil them until are waaay mushy. Drain the water. Add milk to the potatoes and stir until you get the desired consistancy for your soup (more milk = creamier soup). Keep warming the potatoes over med-high heat. Stir in cubed ham. Cube up as much velveeta as you would like and stir that in until it melts. Add some basil for a little extra flavor. Hope that made sense (and helped).

Answer 4

Its a mexican soup that our family makes for a celebration, holidays or for hangovers.
1 lb (500 g) boneless stewing pork, cut into 1-inch (2.5-cm) cubes
1/2 teaspoon salt
4 cups (32 fl oz/1 l) water
2 dried ancho chili peppers, stemmed and seeded
5 cloves garlic
1 1/2 teaspoons dried oregano
2 tablespoons vegetable oil
1 large yellow onion, diced
2 cups (12 oz/375 g) well-drained canned hominy
3 cups (24 fl oz/750 ml) chicken or pork stock, or as needed
Sliced radishes, shredded lettuce, diced yellow onion, corn tortilla chips, diced avocado and lime wedges for garnish

In a sauté pan, combine the pork cubes and salt with the water. Bring to a boil, reduce the heat to medium and simmer gently, uncovered, until barely tender, about 20 minutes. Remove from the heat and let the pork cool in the liquid. Drain, reserving the liquid in a bowl. Set the meat aside, covering it with a damp towel.

Place the ancho chilies in the reserved warm cooking liquid and let soak for 20 minutes. Transfer the liquid and chilies to a blender. Add the garlic and oregano and purée until smooth. Set aside.
In a heavy saucepan over medium-high heat, warm the vegetable oil. Add the onion and sauté until lightly golden, about 10 minutes. Add the puréed chili mixture, hominy and chicken or pork stock, adding more stock if needed for a more soupy consistency. Stir in the reserved pork. Bring to a boil, reduce the heat to medium-low and simmer gently, uncovered, until the pork is fork-tender, about 30 minutes. Taste and adjust the seasonings.

Ladle the stew into warmed shallow bowls. Arrange the garnishes in small bowls and let guests add to the stew to taste.

Answer 5

Borscht

Prep Time:25 min
Start to Finish:4 hr 15 min
Makes:6 servings

3/4pound beef boneless chuck, tip or round, cut into 1/2-inch cubes
1smoked pork hock
4cups water
1can (10 1/2 ounces) condensed beef broth
1teaspoon salt
1/4teaspoon pepper
4medium beets, cooked
1large onion, sliced
2garlic cloves, finely chopped
2medium potatoes, cubed (2 cups)
3cups shredded cabbage
2teaspoons dill seed or 1 dill weed sprig
1tablespoon pickling spice
1/4cup red wine vinegar
3/4cup sour cream
Chopped fresh dill weed, if desired

1.Heat beef, pork, water, broth, salt and pepper to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer 1 to 1 1/2 hours or until beef is tender.
2.Shred beets, or cut into 1/4-inch strips. Remove pork from soup. Cool pork slightly. Remove pork from bone; cut pork into bite-size pieces.
3.Stir pork, beets, onion, garlic, potatoes and cabbage into soup. Tie dill seed and pickling spice in cheesecloth bag, or place in tea ball, and add to soup. Cover and simmer 2 hours.
4.Stir in vinegar. Simmer uncovered 10 minutes. Remove spice bag. Serve sour cream with soup. Sprinkle with dill weed.
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This takes rather a long time....
Good luck!