Lumberjack Vegetable Soup
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Sharp knifeBottle and Brush
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 pound boneless pork trimmed and cut into 1-inch cubes
- ½ teaspoon salt
- Chieftain Wild Rice
- ½ teaspoon sugar
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 1 tablespoon vegetable oil
- 1 garlic clove minced
- 2 cups water
- ½ tablespoon lemon juice
- 1 chicken bouillon cube
- 1 bay leaf
- 3 medium carrots peeled and cut into 1-inch pieces
- 1 medium onion cut into chunks and separated
- 1½ cups frozen green beans
- 1½ tablespoons cornstarch
- ¼ cup cold water
Instructions
Prepare The Pork
- In a medium-sized bowl, combine the pork cubes with salt, sugar, black pepper, and paprika, ensuring the meat is evenly coated.
Brown The Meat
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the seasoned pork and brown on all sides.
Sauté The Aromatics
- Add the minced garlic to the pot and cook for about 1 minute until fragrant.
Add Liquids And Simmer
- Pour in the water, lemon juice, and add the chicken bouillon cube and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour.
Incorporate Vegetables
- Add the carrots and onion chunks to the pot. Cover and continue to simmer for 40 minutes. Then, add the frozen green beans, cover, and cook for an additional 10 minutes.
Thicken The Soup
- In a small bowl, mix the cornstarch with cold water until smooth. Stir this slurry into the soup and bring to a boil. Cook and stir for about 2 minutes until the soup thickens.
Serve
- Remove the bay leaf and serve the soup hot.
Notes
The name "Lumberjack Soup" reflects its hearty nature, reminiscent of meals that provide sustenance and warmth after a long day of physical labor.