Left-Over Roast Pork and Cabbage Soup
Created by QueenBea on March 2, 2013
- Servings: 7
- Prep Time: 15m
- Cook Time: 45m
- Recipe #8396
Ingredients
- 8 cups vegetable broth
- 2 cups pork, cooked (chopped, roast pork)
- 2 cups savoy cabbage, thinly sliced
- 1 carrot, shredded
- 1/2 onion, diced
- 1/4 cup dry long grain rice
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon oil (olive oil)
- 1 teaspoon fresh rosemary, finely chopped
- Salt, to taste
- Fresh ground pepper, to taste
How to Make
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Step 1: Heat the olive oil to medium-high in a large Dutch oven or heavy bottom pot.
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Step 2: Add the onion, cabbage and carrot and cook, stirring often until cabbage is wilted and starts to slightly brown.
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Step 3: Add the remaining ingredients except for the Parmesan cheese.
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Step 4: Bring to a boil and reduce heat to medium-low; simmer until rice is cooked.
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Step 5: Add the Parmesan cheese and ladle into bowls.
Nutritional Facts
- Serving Size: 1 (431.1 g)
- Calories 220.7
- Total Fat - 11.4 g
- Saturated Fat - 3.8 g
- Cholesterol - 44.9 mg
- Sodium - 1336.9 mg
- Total Carbohydrate - 14.8 g
- Dietary Fiber - 1.8 g
- Sugars - 4.9 g
- Protein - 14.8 g
- Calcium - 69.3 mg
- Iron - 0.8 mg
- Vitamin C - 9.6 mg
- Thiamin - 0.4 mg