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Pork Noodle Soup

"My daughter created this soup when she needed to use up some leftover pork," explains Eleanor Niska from Twin Falls, Idaho. "More water can be used for a thinner soup or less water for a noodle dish. It's good with mushroom flavored ramen noodles, too."
10 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1 tablespoon Crisco® Pure Olive Oil
  • 7 cups water
  • 1-1/2 cups cut fresh asparagus (1-inch pieces)
  • 1/2 cup chopped cabbage
  • 1-1/2 teaspoons minced fresh parsley
  • 3/4 teaspoon dried tarragon
  • Dash cayenne pepper, optional
  • 2 packages (3 ounces each) pork ramen noodles
  • 2 cups cubed cooked pork

Directions

  • In a Dutch oven, saute the celery, onion and garlic in oil until
  • tender. Stir in the water, asparagus, cabbage, parsley, tarragon and
  • cayenne if desired. Bring to a boil.
  • Coarsely crush the noodles. Add the noodles with the contents of the
  • seasoning packets to the kettle. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 3-5 minutes or until the noodles and
  • vegetables are tender. Add the pork; heat through. Yield: 10
  • servings (2-1/2 quarts).
Nutrition Facts: 1 serving (1 cup) equals 116 calories,
© Taste of Home 2009 Tasteofhome Logo

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Pork Noodle Soup (continued)

Nutrition Facts: 5 g fat (2 g saturated fat), 25 mg cholesterol, 205 mg sodium, 8 g carbohydrate, 1 g fiber, 9 g protein.
© Taste of Home 2009 Tasteofhome Logo