‘Tis the season for colds and flus. The season for sniffly noses, coughs and fevers. Dan stayed home sick with a fever yesterday, and I feel like I’m starting to come down with something. In a desperate attempt to get (Dan)/stay (me) well for the holidays, we’ve both been downing orange juice, clementines and lots of soup.
Luckily, I love this soup, so I don’t think I’ll be getting sick of it anytime soon. I love the chew of the rice and the meltingly-tender carrots. I love the perfectly-cooked pork and the inherit heartiness of the soup. I have a feeling I’ll be making this one again and again this winter.
Rib tips are one of the cheapest cuts of pork I have found. If you can’t find rib tips, any cut of pork, deboned and cut into bite-sized pieces, will work. Additionally, you may choose to use all brown rice or all white rice instead of a mix of the two in this soup.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 6 large carrots
- 1 pound pork rib tips, bones removed and meat cut into bite-sized pieces
- 1/4 cup dry red wine
- 1 cup medium-grain brown rice
- 1 cup white rice
- 4 cups chicken or vegetable stock
- 4 cups water
- Salt and pepper, to taste
Instructions
- Warm the oil in a large Dutch oven or stockpot. Add the onion, garlic, carrots and pork. Cook, stirring occasionally, until the pork is browned and the onions and garlic are tender, about 10 minutes.
- Add the wine and rice and stir for 2-3 minutes to reduce the wine a bit. Add the stock and water, cover and bring to a boil. Remove the lid and allow to simmer undisturbed until the rice is soft. Remove from the heat, stir and season to taste with salt and pepper. Serve.
http://www.savvyeat.com/comforting-pork-and-rice-soup/Copyrighted by Julie Grice and Savvy Eats
Rib tips are one of the cheapest cuts of pork I have found. If you can’t find rib tips, any cut of pork, deboned and cut into bite-sized pieces, will work. Additionally, you may choose to use all brown rice or all white rice instead of a mix of the two in this soup.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 6 large carrots
- 1 pound pork rib tips, bones removed and meat cut into bite-sized pieces
- 1/4 cup dry red wine
- 1 cup medium-grain brown rice
- 1 cup white rice
- 4 cups chicken or vegetable stock
- 4 cups water
- Salt and pepper, to taste
Instructions
- Warm the oil in a large Dutch oven or stockpot. Add the onion, garlic, carrots and pork. Cook, stirring occasionally, until the pork is browned and the onions and garlic are tender, about 10 minutes.
- Add the wine and rice and stir for 2-3 minutes to reduce the wine a bit. Add the stock and water, cover and bring to a boil. Remove the lid and allow to simmer undisturbed until the rice is soft. Remove from the heat, stir and season to taste with salt and pepper. Serve.
This soup looks so comforting and cozy. I can’t wait to try it!
Sorry your man is sick and I hope you stay well.
Thank you! So far, so good!
i love soup at this time of year.
i just made split pea and ham soup yesterday. this soup sounds perfect too.
oh, and willy wonkas are a peanut butter + rice crispy ball dipped in chocolate. they’re delicious!
I haven’t had split pea soup in forever!
I love chicken and rice soup and have never thought to do pork instead – probably more flavorful!
This soup looks yummy!
Just curious: are you still getting your meat from humane/local sources? If so, do you have any tips for doing so?
For the most part. I’d say 70-80% of our meat is local/humane. I’d like it to be 100% but that can get pricey! I also realize that I am very lucky to live in a “hippie” town like Ithaca, where it is easier to find such meat.
Most of our local/humane meat comes from the co-op, our local butcher (owners are pig farmers, so it used to be only pork, but they are expanding and have beef and chicken more and more often), and I’ve been finding more and more locally-raised meat at Wegman’s!