Pork gives this hearty Pork Vegetable Soup a wonderfully rich flavor, and it’s packed full of vegetables.  It’s also a very filling and comforting soup.  The secret to achieving the most flavor in this soup is in making it the day before you plan to serve it.  The flavor gets better the longer it sits.

Pork Vegetable Soup.

I’m so happy that soup weather is here.  I haven’t met a soup that I haven’t liked.  Most people tend to eat beef in their vegetable soup.  Not me!  I grew up on this Pork Vegetable Soup.  Pork gives vegetable soup such a great flavor, much more than beef. However, the secret is to make it the day before you plan to eat it.  The flavor gets better the longer this soup sits. Trust me on this!

My mother always made vegetable soup with pork. Sometimes, she not only added pork chops, but she would add a little bacon grease to hers. I try not to do that, but it is tempting.

How I made this soup

Pork Vegetable Soup.

I started by browning a large pack of bone-in pork chops in a large skillet.  Next, in a large soup pot, I added a whole bunch of diced potatoes, frozen mixed vegetables, diced tomatoes, tomato sauce, extra corn, fresh cabbage, and seasonings.  I let the pork chops cool and diced them into bite-size pieces and added them to the mix, bones and all.  I covered everything with water and brought the mixture to a boil.

After the cabbage cooked down I added a little more water and let the soup continue to simmer on medium-low heat for about an hour or so…

Then I turned off the soup and allowed it to sit for at least an hour before removing the bones…

Lastly, I removed all of the bones and let the soup finish cooling down before refrigerating it.  I never serve this soup until the day after I make it.  The flavors are so much more concentrated the following day.

Vegetable Soup.

Tips

  • Make sure to make this soup a day before you want to eat it. You won’t be sorry, I promise. The flavor intensifies overnight. It has a wonderful flavor. I don’t like vegetable soup that taste like nothing but tomatoes.
  • Make sure to buy pork chops with the bone. Once you brown the pork chops and cut them up. Add them back to the soup along with the bones. Leave the bones in the soup after it’s finished cooking, while it cools, before removing them.
  • Do your own thing with vegetables. I use frozen mixed vegetables without potatoes in them. Then I dice up my own potatoes. I also add a can of drained corn, because I like the extra corn.
  • Don’t be shy on the cabbage. The cabbage will be almost overflowing the pot once you add it, but it will quickly cook down.

More soup recipes you might like…

Chicken Pot Pie Soup  

Easy Hamburger Soup

Creamy Potato Soup

Creamy Chicken & Rice Soup 

Chicken Noodle Feel Better Soup  

Creamy Chicken Noodle Soup

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Pork Vegetable Soup.

Pork Vegetable Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 120
  • Total Time: 120
  • Yield: 12 Servings 1x
  • Category: Soup
  • Method: Cook
  • Cuisine: American
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Description

Pork gives this hearty Pork Vegetable Soup a wonderfully rich flavor and it’s packed full of good for you vegetables.  It’s also a very filling and comforting soup.  The secret to achieving the most flavor in this soup is in making it the day before you plan to serve it.  The flavor gets better the longer it sits.

Ingredients

Scale
  • 6 large bone in pork chops
  • 5 large russet potatoes
  • 1 large head cabbage
  • 1 large bag, (32 ounces), frozen mixed vegetables, (without potatoes)
  • 3 cans, (14 ounces each) diced regular or petite tomatoes
  • 1 can (14 ounces) of tomato sauce or 1 can diced tomatoes, pureed in a blender
  • 1 can (14 ounces) whole kernel corn, drained or 1 1/2 cups frozen corn
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 1 tablespoon minced garlic from a jar
  • 1 medium onion, diced and sauteed in 2 tablespoons of butter

Instructions

  1. Brown the pork chops, three at a time, in a large skillet and set them aside to cool.
  2. Peel and dice the potatoes into bite-size pieces and add to a large soup pot. Wash the cabbage and cut it into small pieces and add to the pot. Add the mixed vegetables, corn, tomatoes, tomato sauce, salt, pepper, minced garlic and onion. Dice the cooled pork chops into bite-size pieces and add to the soup pot along with the bones.
  3. Cover the mixture with at least two inches of water and the drippings from the skillet and bring to a boil. Reduce the heat to medium-low and simmer covered with a lid that is slightly offset. Once the cabbage has cooked down, add some additional water to the soup. Add more salt & pepper to taste.  Continue to simmer the soup for at least one hour.
  4. Remove from heat and let sit for about an hour. Remove the bones and refrigerate the soup, until the next day for optimal flavor.

Notes

  • This soup has more flavor the longer it sits. I like to make it one day prior to serving it.