Pork and Napa Cabbage Soup

12 30 286
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 6
Pork and Napa Cabbage Soup
Health Rating
Yearning for comfort in a bowl? This one-pot, umami-packed Pork and Napa Cabbage Soup fits the bill and it can be in your mouth in about 30 minutes!

Ingredients


1 tsp Ghee (or fat of choice)
1 small White onion (diced)
1 pinch Kosher salt
454 gm Chicken, ground, lean (pork, beef, or turkey would also work)
6 mushroom(s) Shiitake mushrooms, raw (stemmed and thinly sliced; dried and reconstituted ’shrooms work; too)
2 clove(s) Garlic (minced)
6 cup Bone broth, Organic (or regular stock)
908 gm Napa cabbage, raw (or bok choy or Savoy cabbage; cut crosswise into 1-inch segments)
2 large Carrots (peeled and sliced into coins)
1 large Russet potato (peeled and cut into 1-inch cubes)
1 dash Black pepper (freshly ground)
3 green onion (stem) Green onion, scallion, ramp (thinly sliced)

Instructions


  1. Heat the ghee in a large pot over medium heat. When the fat is shimmering, toss in the diced onion with a sprinkle of salt. Sauté the onions, stirring occasionally, until softened (about 3 minutes).
  2. Add the ground pork and break it up with a spatula. Stir in the sliced mushrooms and another sprinkle of salt. Cook the pork and mushrooms until the meat is no longer pink and the shiitakes are tender (about 5 to 7 minutes).
  3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
  4. Pour in the broth and crank up the heat to high. Bring everything to a boil.
  5. Then, stir in the cabbage, carrots and potato, and bring the soup back to a boil. Don’t worry about cramming too many veggies into the pot—the cabbage will cook down!
  6. Lower the heat to medium or medium low to maintain a simmer, and partially cover the soup with a lid, leaving a crack so it doesn’t boil over. Simmer the soup, stirring occasionally until the vegetables are easily pierced with a fork (about 15 minutes). Peek under the lid to make sure that the soup isn’t boiling over or barely percolating, and adjust the heat up or down as needed.
  7. If you want to make this soup in a pressure cooker, sauté the ingredients in the pressure cooker as directed above. When you’re ready to simmer the soup, close and lock the lid; then, cook it under high pressure for 3-5 minutes. Release the pressure manually when the soup is finished cooking.
  8. Season to taste with salt and freshly ground black pepper. Ladle into bowls and garnish with fresh scallions.

Nutrition Facts

Per Portion

Calories 286
Calories from fat 101
Calories from saturated fat 30
Total Fat 11.2 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 4.7 g
Cholesterol 67 mg
Sodium 288 mg
Potassium 819 mg
Total Carbohydrate 23.5 g
Dietary Fiber 3.0 g
Sugars 5.5 g
Protein 22.8 g

Dietary servings

Per Portion


Meat 0.8
Vegetables 5.2

Energy sources


Pygal33%455.33050307231963149.995802341656635%377.28545961252297282.7080028873349432%306.0977519222583147.6869972517499433%35%32%CarbohydratesFatProtein
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