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 with the pork.

The ingredient of Pork, bean and kale goulash soup

  1. 1 1/2 teaspoons 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 tablespoons Hungarian sweet paprika
  8. 1 tablespoon hot smoked paprika, plus extra, to serve
  9. 2 large ripe tomatoes, chopped
  10. 1 cup finely chopped celery leaves
  11. 2 teaspoons fresh thyme leaves
  12. 1L (4 cups) Massel chicken style liquid stock
  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. Sour cream, to serve
  21. Baby herbs, to serve
  22. Crusty rye bread, to serve

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

  1. Heat a large flameproof casserole dish over medium-low heat. Add the caraway seeds. Cook, stirring, for 1-2 minutes or until aromatic. Transfer to a bowl. Add 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 over medium heat. Cook pork, turning, in 2 batches, for 3-4 minutes or until browned. Add onion and celery. Cook, stirring, for 3 minutes or until soft. Stir in garlic for 1 minute or until aromatic. Add sweet paprika, hot paprika and toasted caraway seeds. Cook, stirring, for 1 minute or until aromatic. Stir in tomato, celery leaves and thyme. Add stock, water and reserved bones. Bring to the boil. Reduce heat to low. Simmer for 45 minutes or until pork is tender.
  3. Add capsicum, turnip, carrot and potato. Simmer for 35-40 minutes or until tender. Season well. Remove bones and discard. Stir in cannellini beans and kale for 2 minutes or until kale just wilts. Ladle among bowls. Top with sour cream. Sprinkle with extra paprika and herbs. Serve with rye bread.

Nutritions of Pork, bean and kale goulash soup

calories: 680.433 calories
calories: 21.2 grams fat
calories: 7 grams saturated fat
calories: 71 grams carbohydrates
calories: 11.8 grams sugar
calories: 53.9 grams protein
calories: 82 milligrams cholesterol
calories: 1513 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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