With a chill in the air and nowhere to go it's clear to see why January is #soupmonth.
There are few ways simpler to start a healthy habit and get the fridge cleaned out at the same time than to enjoy a nice hearty bowl of southwestern pork soup.
Southwest pork soup
1- med size diced onion
1- med size peeled and diced carrot
1- stalk of diced celery
2- cloves of minced garlic
1- litre of chicken stock
2- cups of diced leftover pork roast
1- diced jalapeño.
1- medium sweet bell pepper
1- cup of frozen corn
1- can diced tomatoes
2- tablespoons chilli powder
1- teaspoon cumin
1- tsp oil
After preparing your veggies appropriately put the carrot, onion, celery, and garlic into a pot with a tablespoon of oil cooking on med-low until softened.
Then add your chicken stock and this is a classic base for many soups and an easy point to veer off from to create your own leftover soup after the holidays.
Then add the rest of the ingredients.
In our case, it was some leftover pork roast, jalapeño, sweet bell pepper, corn and diced tomatoes seasoned with some chilli powder and cumin
Bring to a simmer. Cook for 10-15 min taste and season to taste. And serve.
We made some cornbread to go with it, but you could also use some tortilla chips as a cracker replacement with this healthy hearty winter soul warmer.