Oxmoor House
Prep Time
20 Mins
Cook Time
39 Mins
8 servings (serving size: 1 1/2 cups)

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.

How to Make It

Step 1

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.

Step 2

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.

Oxmoor House Healthy Eating Collection

Ratings & Reviews

PKcookin's Review

November 30, 2014
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.

byrdieep's Review

October 18, 2013
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.