Pork, Lentil and Kale Soup
Ingredients
Heat Oil & Brown Pork
-
Olive oil 3 Tbsp
-
Ground Pork 2 lbs
Saute Vegetables
-
Yellow onion, medium, diced 1 whole
-
Carrots, diced 2 whole
-
celery stalks, diced 2 stalks
-
Garlic clove, minced 8 each
-
Whole peeled tomatoes 2 cans (15 oz. ea.)
Boil Vegetables & Simmer
-
Chopped Kale, stems removed 8 cups
-
Knorr Chicken Liquid Concentrated Base 2 qts
-
Apple cider vinegar 2 Tbsp
-
Koser Salt and Black Pepper, to taste
-
Lentils, Drained 2 cans (15 oz. ea.)
Remove Bay Leaves, Serve
-
Koser Salt and Black Pepper, to taste
Preparation
-
Heat Oil & Brown Pork
- Heat the olive oil in a large stockpot or Dutch oven over medium heat.
- Add the pork and cook, breaking up with a wooden spoon, until browned.
-
Saute Vegetables
- Add the onion, carrots, celery and garlic along with the dried seasonings and continue to cook until the onions are soft and translucent, about 5 minutes, while scraping up any browned bits from the bottom of the pan.
- Add the cans of tomatoes, breaking up into small pieces with the spoon.
-
Boil Vegetables & Simmer
- Add the kale, chicken broth, vinegar, salt and pepper and bring to a boil.
- Add the lentils, return the soup to a boil, then reduce the heat and simmer gently for 25-30 minutes.
-
Remove Bay Leaves, Serve
- Remove the bay leaves.
- Season to taste with salt and pepper.
- Serve in bowls, drizzle with olive oil, and top with Parmesan cheese and chopped parsley.