pork soup with beansprouts a.o. vegetables

I often make soup in a 12-qt. stockpot, and freeze leftovers for later meals.

I like vegetable soup with lots of veggies. Use fewer if you prefer less.

After boiling in soup for a while, the onion becomes very sweet.

INGREDIENTS

This is what you need for 10 quarts = 20+ servings:

  • 1 small pork roast, 2 lbs. cubed
  • 1/4 green cabbage
  • 1-2 lbs. beansprouts
  • 2-4 stalks celery, cross-cut
  • 2-4 large carrots, peeled, sliced
  • 1 lb. zucchinis, grey
  • 1 whole onion, peeled
  • optional: 1-2 tbsp. dried seaweed
Pic1: pork & vegetable soup

Directions

Pic2: starting
Pic3: after 90 minutes
Pic4: served

frozen leftovers

One large pot of soup can provide meals for several days.

I usually freeze soup in 6-8-cup containers = a meal for two.

Directions

 

Pic5: frozen
Pic6: reheated
Pic7: served