Pulled Pork, Potato and Swiss Chard Soup

Name: Pulled Pork, Potato and Swiss Chard Soup
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

AuthorJulie

Yields1 Serving

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

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.

Categorysoup