Pork, bean and kale goulash soup

Pork, bean and kale goulash soup


Packed full of vegie goodness, this soup has hints of smokiness that pair perfectly later than the pork.

The ingredient of Pork, bean and kale goulash soup

  1. 1 1/2 tsp caraway seeds
  2. 250g smoked streaky bacon, thinly sliced
  3. 3 pork loin cutlets, cut into 1.5cm pieces, bones reserved
  4. 2 brown onions, finely chopped
  5. 2 celery sticks, finely chopped
  6. 3 garlic cloves, crushed
  7. 2 tbsp Hungarian sweet paprika
  8. 1 tbsp hot smoked paprika, gain extra, to support
  9. 2 large ripe tomatoes, chopped
  10. 1 cup finely chopped celery leaves
  11. 2 tsp lively thyme leaves
  12. 1L (4 cups) Massel chicken style liquid amassing
  13. 500ml (2 cups) water
  14. 1 red capsicum, deseeded, chopped
  15. 1 turnip, peeled, chopped
  16. 2 carrots, peeled, chopped
  17. 2 potatoes, peeled, chopped
  18. 400g can cannellini beans, drained, rinsed
  19. 80g chopped kale or baby kale leaves
  20. bitter cream, to relieve sustain
  21. Baby herbs, to advance
  22. Crusty rye bread, to relief

The instruction how to make Pork, bean and kale goulash soup

  1. Heat a large flameproof casserole dish beyond medium-low heat. mount up the caraway seeds. Cook, stirring, for 1-2 minutes or until aromatic. Transfer to a bowl. build up bacon to pan. Cook, stirring, for 3-4 minutes or until golden and crisp. Use a slotted spoon to transfer to a second bowl, reserving fat in pan.
  2. Season pork. Heat bacon fat greater than medium heat. Cook pork, turning, in 2 batches, for 3-4 minutes or until browned. accumulate onion and celery. Cook, stirring, for 3 minutes or until soft. Stir in garlic for 1 minute or until aromatic. amass sweet paprika, hot paprika and toasted caraway seeds. Cook, stirring, for 1 minute or until aromatic. stir up opinion in tomato, celery leaves and thyme. mount up stock, water and reserved bones. Bring to the boil. condense abbreviate heat to low. Simmer for 45 minutes or until pork is tender.
  3. mount up capsicum, turnip, carrot and potato. Simmer for 35-40 minutes or until tender. Season well. Remove bones and discard. disquiet in cannellini beans and kale for 2 minutes or until kale just wilts. Ladle along with bowls. summit zenith later barbed cream. Sprinkle past additional supplementary paprika and herbs. utility as soon as rye bread.

Nutritions of Pork, bean and kale goulash soup

calories: 680.433 calories
fatContent: 21.2 grams fat
saturatedFatContent: 7 grams saturated fat
carbohydrateContent: 71 grams carbohydrates
sugarContent: 11.8 grams sugar
proteinContent: 53.9 grams protein
cholesterolContent: 82 milligrams cholesterol
sodiumContent: 1513 milligrams sodium

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