Today I have been rocking my bright reddish orange spring jacket. It is my way of showing Mother Nature that I'm enjoying the sun and the slightly warmed weather. And hopefully expressing my opinion that we can move on to spring, forget about the foot of snow that stormed into town last week and never look back.
The soup I'm sharing with you today could work for the winter or the spring no matter what the weather is doing. It is light but chalked full of good nutrients from the potatoes and kale. The original recipe called for a full pound of ground pork but I had a quarter pound in my freezer so I used that. I don't think it needed more meat but if you are looking for a meat and potato-type of a soup, feel free to step it up. Additionally, you could certainly skip the pork altogether for a vegetarian option. And as I say with many crockpot recipes, this hearty and delicious meal will welcome you home gladly after a hard day at work.
Pork Zuppa (adapted from Diabetic Living Online)
1/4 lb ground pork
1 cup diced onion
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp crushed red pepper
4 cups vegetable or chicken broth (homemade or low sodium store bought)
12 oz red new potatoes, quartered
12 oz can fat free evaporated milk
2 tbsp cornstarch
2 cups kale, torn into pieces and stems removed
salt and pepper, to taste
Combine the pork, onion and garlic in a skillet over medium heat. Cook until the meat is brown, about 5-7 minutes. Drain fat. Add the oregano and crushed red pepper and cook for 1 minute. Combine the meat, broth and potatoes in a slow cooker.
Cook on low for 8-10 hours (or high 4-5 hours).
Turn to high heat. Stir the cornstarch into the evaporated milk and add to the slow cooker. Mix in kale. Cover and cook for another 30-60 minutes until bubbly.