Pulled Pork, Potato and Swiss Chard Soup

Pulled Pork, Potato and Swiss Chard Soup


November 22, 2008


canola or olive oil

1 large onion, chopped

3-4 garlic cloves, crushed

1 Tbsp. chopped fresh rosemary

1 cup leftover pulled pork

3 cups pork stock (or chicken, or vegetable, or beef)

2 Yukon gold potatoes, unpeeled and diced

1 bunch chard, ribs removed and greens roughly chopped (or spinach, or kale)

salt and pepper


1In a soup pot, heat a drizzle of oil and saute the onions until soft. Add the garlic and rosemary and cook for a few more minutes, until the onions are starting to brown. Add the pork, stock and potatoes and bring to a simmer; cook for 20 minutes, until the potatoes are tender. Add the chard and cook for a few minutes, until it wilts (chard is sturdier than spinach, so will take a bit longer). Season with salt and pepper and serve hot.


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