This is a really delicious and healthy soup. We had it all on it's own for dinner and it felt satisfying enough. It's pretty low-glycemic and you could make it even more so by substituting agave for the brown sugar. I made it with pork because I think the flavor works best with the soup and is pretty traditional, but you could easily substitute chicken or even beef (use beef stock instead of chicken). Also, you can add more red pepper flakes when serving if you need more heat like I did.
Ingredients:
1 lb boneless pork ribs, cut into 1-inch pieces or even a bit smaller
4 medium carrots, sliced
2 medium stalks celery, chopped
1 medium onion, chopped
1 small to medium head of cabbage, chopped
1/4 cup brown sugar
4 cups chicken stock (I used homemade turkey stock)
1 teaspoon crushed red pepper
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 can (28 oz) crushed tomatoes, undrained
Procedure:
Layer veggies in bottom of large slow-cooker (at least 4 qt, which is what mine is and it barely fit)
Layer on pork pieces
mix brown sugar, stock, red pepper, salt, pepper and tomatoes in separate bowl and pour on top of veggies and pork
cook on low 8-10 hours or high 5-6 hours or until veggies are tender and pork is cooked through
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1 comment:
Jenna this sounds so good! John and I have been on a total soup kick lately. I made some chicken tortilla soup this week and it was really good. I will post it on my blog soon. Thanks in advance you are such a good cook!
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