Pork, Lentil and Kale Soup
Ingredients
Heat Oil & Brown Pork
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Olive oil 14 g
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Ground Pork 32 oz
Saute Vegetables
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Medium carrots, small dice 2
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Celery Stalks, Sliced 2 x
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Garlic clove, minced 8 each
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Yellow Onion, small dice 1 each
Boil Vegetables & Simmer
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Chopped Kale, stems removed 8 cups
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Lentils, Drained 2 can
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Kosher salt and black pepper to taste
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Apple cider vinegar 2 Tbsp
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Knorr® Professional Liquid Concentrated Chicken Base 2 qt
Remove Bay Leaves, Serve
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Kosher salt and black pepper to taste
Preparation
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Heat Oil & Brown Pork
- Heat the olive oil in a large stockpot or Dutch oven over medium heat.
- Add the pork and cook, breaking up with a wooden spoon, until browned.
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Saute Vegetables
- Add the onion, carrots, celery and garlic along with the dried seasonings and continue to cook until the onions are soft and translucent, about 5 minutes, while scraping up any browned bits from the bottom of the pan.
- Add the cans of tomatoes, breaking up into small pieces with the spoon.
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Boil Vegetables & Simmer
- Add the kale, chicken broth, vinegar, salt and pepper and bring to a boil.
- Add the lentils, return the soup to a boil, then reduce the heat and simmer gently for 25-30 minutes.
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Remove Bay Leaves, Serve
- Remove the bay leaves.
- Season to taste with salt and pepper.
- Serve in bowls, drizzle with olive oil, and top with Parmesan cheese and chopped parsley.