Rainbow Chipotle Pork Soup

Rainbow Chipotle Pork Soup is a great way to enjoy a rainbow of veggies. Chipotle peppers in adobo sauce add a warmth and spice to this veggie-packed soup. Don’t miss this intro to soup season!

• Sarah Gorman

Ingredients

• 1 lb ground pork* (you can also use chicken, ground beef or lamb)

• 1 medium yellow onion*

• 3 cloves garlic, minced*

• 1 bunch of carrots, chopped* (or 3-4 medium carrots)

• 2-3 bell peppers or sweet peppers, diced*

• 1 large (or 2 medium) zucchini, diced*

• 1 large (or 2 medium) squash, diced*

• 2-3 medium tomatoes, diced*

• 1/2 can of chipotles in adobo, diced

• 1 bag or bunch of cooking greens, chopped* (kale, spinach, collards, chard)

• Salt and pepper to taste

• Stock or water

  *These ingredients can be found at the Harrisonburg Farmers Market

Method

1. Brown the pork in a large stock pot, removing when cooked to your desired doneness. Transfer to a plate and set aside, leaving any pork fat in the pot.

2. In the pork fat, cook the diced onion until translucent. Add olive oil or your desired cooking fat if the pot seems dry. Add the garlic and cook until aromatic, 30 secs - 1 min.

3. Add in the carrots, peppers, zucchini, squash, tomatoes, and chipotles stirring to combine.

4. Fill the pot with water or stock until the veggies are covered by 2-3 inches. Return the pork to the pot. Season with salt and pepper, tasting the soup until your desired saltiness is achieved.

5. Bring to a boil and simmer for 20-30 minutes, until carrots are tender.

6. Before serving, stir in cooking greens. Serve with crusty bread or a side of rice. Enjoy!