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Pork and Peppers Soup
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Brief Description
Hearty soup for left over ham and other pork meat. Spiciness of Andouille will determine the level of heat in the soup. I like Aidell\'s Cajun Andouille; it gives the soup a nice medium heat.
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Main Ingredient
Pork, Sausage, Peppers
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Category: Soups
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Private
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Source:
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Tags:
Slow Cooker Gluten-Free Crockpot Dutch Oven Low-carb Instant Pot Pressure Cooker
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Notes:
This can also be made on the stovetop, in a Dutch Oven in the oven or in a crockpot. This will increase the cook time, but since all the meats are pre-cooked it doesn't need hours in crock pot once it is brought up to temp. Try with more than 1 kind of beans, leave out mushrooms, zucchini - more "Chili like?"
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Posted By: NanaJo
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Posted On: Jan 28, 2020
Number of Servings:
Ingredients:
- - Olive oil for sautéing
- 1 cups - Yellow onion chopped
- 2 stalks - Celery chopped
- 1 packages - Mushrooms sliced
- 1 - Zucchini, small chopped
- 1 - Carrot chopped
- 1 - Red bell pepper chopped
- 1 - Green bell pepper chopped
- 1 - Poblamo Chile pepper chopped
- 1 cans - 14.5oz Fire roasted tomatoes
- 6 cups - Ham broth May sub chicken broth
- 1 cans - 15 oz Black beans rinsed, drained
- 1 cans - 2.25oz Sliced olives
- 2 teaspoons - Mexican oregano
- 1 teaspoons - Minced garlic
- 2 cups - Pork carnitas, or other leftover pork
- 12 ounces - Andouille Sausage 1/2
- 2 cups - Ham diced
- - Salt & Pepper to taste
- - Olive oil for sautéing
- 1 cups - Yellow onion chopped
- 2 stalks - Celery chopped
- 1 packages - Mushrooms sliced
- 1 - Zucchini, small chopped
- 1 - Carrot chopped
- 1 - Red bell pepper chopped
- 1 - Green bell pepper chopped
- 1 - Poblamo Chile pepper chopped
- 1 cans - 14.5oz Fire roasted tomatoes
- 6 cups - Ham broth May sub chicken broth
- 1 cans - 15 oz Black beans rinsed, drained
- 1 cans - 2.25oz Sliced olives
- 2 teaspoons - Mexican oregano
- 1 teaspoons - Minced garlic
- 2 cups - Pork carnitas, or other leftover pork
- 12 ounces - Andouille Sausage 1/2
- 2 cups - Ham diced
- - Salt & Pepper to taste
Directions:
Pre heat olive oil in Instant Pot on Sauté. Sauté onion, celery, mushrooms and zucchini until tender.
Stir in carrots
Scorch peppers in sauté pan. Add to Instant Pot.
Brown sausage slices in small amount of olive oil in sauté. Drain off grease and at to Instant Pot.
Add the rest of the ingredients to the Instant Pot.
Seal and set Instant Pot on Manual for 1 minute. When done cooking, leave on low or setting for 15 minutes or until ready to serve. Quick release.
To stay Low-Carb, serve with Cheese Crisps.
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