Warm up a cold winter's night with a steaming bowl of stew and crusty bread from the oven. Bright orange squash and dark green kale add more than just color to this soup—these winter-garden veggies also add plenty of vitamins and fiber.
2 teaspoons olive oil
1 pound boneless pork loin, trimmed and cut into 3/4-inch cubes
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper, divided
1 1/2 cups chopped onion
1 teaspoon ground coriander
2 garlic cloves, minced
6 cups coarsely chopped fresh kale (about 1 pound)
Heat oil in a large Dutch oven over medium heat. Add pork, salt, and 1/2 teaspoon pepper; cook 9 minutes or until pork is browned, stirring occasionally. Remove pork from pan; set aside.
Add onion to pan; sauté 5 minutes or until tender. Add coriander and garlic; sauté 1 minute. Return pork to pan. Add remaining 1/4 teaspoon pepper, kale, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
This has great flavor and is a really good soup for a cold day. I used some frozen tomatoes so to make up for the lack of liquid I added a little extra chicken broth and some doubled the amount of tomato paste. I also added half of the tomato paste after the garlic and let it brown and deepen in the pan before adding the kale. I built more flavors by adding the kale and sauteing the entire dish for a bit before adding the squash. Took another reviewers advice and added a can of drained and rinsed white beans. I also finished with a little bit of parmesan.
My family and friends LOVE this recipe. Easy and feeds a bunch. I used 2 cans of tomatoes, a whole BOX of cut butternut, 2/3 big bag of chopped Kale, and added a can or two of cannelloni. A package of pork chops that were on sale. I also put everything beside the cannelloni and butternut in the big crockpot and let it stew. Added the soft veggies mid way through.
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