I made this at my friend’s house in Houston, based on an old recipe that had a list of ingredients and sparse directions. I improvised a bit, and the result is a staple I plan on making again and again until spring. I wanted to post it now because this soup is good the day of, but great the day after. Which means you could make it on Wednesday and eat it as part of your Thanksgiving meal (or while you’re making your Thanksgiving buffet).
If you’re hosting a Thanksgivvukah celebration this is obviously not a kosher option :).
- 1 lb ground pork
- 2 tbsp nutritional yeast*
- 2 tbsp butter
- 1 white or sweet onion, diced
- 4 large carrots, peeled and chopped
- 1 bunch celery, chopped
- 3 leeks, diced
- 4 cups stock
- 2 cups water
- 2 cups milk
- 5 tbsp Braggs liquid aminos
- 1 1/2 tbsp Worcestershire
- Juice of 1/2 lemon
-salt, pepper, and italian seasoning, to taste
- 1 bunch kale, strip leaves from stems and julienne
- potatoes, chopped (add these when you put the carrots in)
- Use italian sausage instead of ground pork and nutritional yeast
- Substitute soy sauce for liquid aminos, taste after each tablespoon to gauge amount needed
1. Brown pork. Cook until just done (don’t get it really brown, it will be overdone in the soup if you do) and then sprinkle salt, pepper, italian seasonings, and nutritional yeast over pork.
2. Melt butter in large pot. Add in onions and cook until they start to turn golden. Add in carrots and let brown for a few minutes, then add celery and leeks and do the same.
3. After 10-15 minutes of cooking all the vegetables together with no liquid, add the stock, water, and milk. Add Braggs liquid aminos and Worcestershire.
4. Once carrots are soft, add in the cooked pork and the juice from the lemon. Add kale at this point if you are using it.
5. Simmer together for a few minutes until kale is softened. Enjoy!
*Don’t stress if you don’t have any nutritional yeast. This soup will be good without it, but the nutritional yeast gives it a hint of cheesiness that I love.