Gingered Pork and Cabbage Soup

Ingredients -

6 cups Reduced-Sodium Chicken Broth
8 ounces Boneless Pork Sirloin, fat trimmed, cut into ½-inch thick cubes
1 large White Onion, chopped
4 Garlic Cloves, minced
2 teaspoons grated Fresh Ginger
1 tablespoon Vegetable Oil
3 small Tomatoes, chopped
2 medium Carrots, finely chopped
1/2 cup Dried Anelli Pasta or other small pasta
4 cups thinly sliced Chinese Cabbage (Napa cabbage)
1/4 cup snipped Fresh Mint

Preparation:

1. Add chicken broth to stockpot.

2. Bring to a boil over medium-high heat.

3. In large skillet, heat vegetable oil over medium heat.

4. Sauté pork, chopped onion, minced garlic, and fresh ginger until pork pieces are well browned.

5. Stir pork mixture into chicken broth.

6. Bring to boiling over medium high heat.

7. Stir in chopped tomato and chopped carrot.

8. Reduce heat to low. Cover stockpot and simmer 15 minutes.

9. Stir in pasta. Simmer 6 minutes.

10. Stir in sliced Chinese cabbage and mint.

Soup Making Tip

Freezing Fresh Herbs

Some herbs such as basil, tarragon, dill, mint and chives can be frozen successfully. Remove the leaves and discard the stems. Wash and dry the leaves, place in a freezer proof bag, secure and keep in the freezer for up to 6 months.

Soup Making Tip

Storing Potatoes

In a room temperature, dry location, potatoes will store up to 14 days. Remove potatoes from packaging or plastic bags and place in a bowl, allowing air circulation.