Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4-5
I consider myself a very soupy person, but nothing makes me want a steaming hot bowl more than when my teeth are chattering from the cold. aka me right now. Enjoy this hearty customizable soup this winter! Mix up the vegetables and swap out for your protein of choice.
Pros: one pot recipes, chop and go
Cons: nada, I've eaten this 3 meals in a row and have no regrets
Ingredients:
1 lb of ground pork (or other meat)
5 stalks of chopped celery
2 large carrots, chopped into small pieces
2 small Japanese sweet potatoes (washed, peeled, diced)
1/2 small diced yellow onion
6 cloves of garlic, sliced
4 cups of chopped kale (stems removed)
2 tablespoons of oil
4 tablespoons of chicken broth powder (or just use stock)
3 tablespoons of fish sauce (or sub for salt)
1 tablespoon of sugar
1/2 teaspoon white pepper
1/2 cup of uncooked orzo
1 bay leaf
MSG (optional)
10 cups of water (or swap for stock)
Prepare all your vegetables so that everything is cut to about the same size.
Sauté your celery, carrots, onions, and Japanese sweet potatoes with your oil, garlic, and bay leaf for about 5 minutes on medium heat. If you can't find Japanese sweet potatoes, swap for regular potatoes.
Add in your ground pork as well as your chicken broth powder, fish sauce or salt, sugar, MSG, and white pepper. Mix your pork so it cooked and falls apart into small pieces.
When the pork is on its way to being done, add in your water and bring to a boil.
Once boiling, lower to a simmer and add in your kale and orzo. Simmer for about 12-15 minutes or until the orzo is done.
Serve by itself, with red pepper flakes, or with a chunk of bread.