Pulled Pork, Potato and Swiss Chard Soup

Pulled Pork, Potato and Swiss Chard Soup

AuthorJulie

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

1

In 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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Ingredients

 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

Directions

1

In 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.

Pulled Pork, Potato and Swiss Chard Soup
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