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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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My daughter created this soup when she needed to use up some leftover pork. More water can be used for a thinner soup or less water for a noodle dish. It's good with mushroom flavored ramen noodles, too. Ingredients:
1/2 cup chopped celery |
1/2 cup chopped onion |
1 tablespoon olive oil |
1/2 teaspoon minced garlic |
7 cups water |
1-1/2 cups cut fresh asparagus (1-inch pieces) |
1/2 cup chopped cabbage |
1-1/2 teaspoons minced fresh parsley |
3/4 teaspoon dried tarragon |
dash cayenne pepper, optional |
2 packages (3 ounces each) pork ramen noodles |
2 cups cubed cooked pork |
Directions:
1. In a Dutch oven, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, asparagus, cabbage, parsley, tarragon and cayenne if desired. Bring to a boil.
2. Coarsely crush the noodles. Add the noodles with the contents of the seasoning packets to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the noodles and vegetables are tender. Add pork; heat through. Yield: 10 servings (2-1/2 quarts).
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