Pork, bean and kale goulash soup

Recipes / Meat

Packed full of vegie goodness, this soup has hints of smokiness that pair perfectly with the pork.

Recipe «Pork, bean and kale goulash soup» presented in category Recipes / Meat, to prepare this dish you will need no more 1:50 minutes. To make this dish at home by prescription from the author sheff would need: 1 1/2 tsp caraway seeds, 250g smoked streaky bacon, thinly sliced, 3 pork loin cutlets, cut into 1.5cm pieces, bones reserved, 2 brown onions, finely chopped, 2 celery sticks, finely chopped , 3 garlic cloves, crushed, 2 tbsp Hungarian sweet paprika, 1 tbsp hot smoked paprika, plus extra, to serve , 2 large ripe tomatoes, chopped, 1 cup finely chopped celery leaves, 2 tsp fresh thyme leaves, 1L salt-reduced chicken stock, 500ml water, 1 red capsicum, deseeded, chopped, 1 turnip, peeled, chopped, 2 carrots, peeled, chopped.

Ingredients:

  • 1 1/2 tsp caraway seeds 
  • 250g smoked streaky bacon, thinly sliced 
  • 3 pork loin cutlets, cut into 1.5cm pieces, bones reserved 
  • 2 brown onions, finely chopped 
  • 2 celery sticks, finely chopped 
  • 3 garlic cloves, crushed 
  • 2 tbsp Hungarian sweet paprika 
  • 1 tbsp hot smoked paprika, plus extra, to serve 
  • 2 large ripe tomatoes, chopped 
  • 1 cup finely chopped celery leaves 
  • 2 tsp fresh thyme leaves 
  • 1L salt-reduced chicken stock 
  • 500ml water 
  • 1 red capsicum, deseeded, chopped 
  • 1 turnip, peeled, chopped 
  • 2 carrots, peeled, chopped 
  • 2 potatoes, peeled, chopped 
  • 400g can cannellini beans, drained, rinsed 
  • 80g chopped kale or baby kale leaves 
  • Sour cream, to serve 

Instructions

  1. Heat a large flameproof casserole dish over medium-low heat. Add the caraway seeds. Cook, stirring, for 1-2 minutes or until aromatic. Transfer to a bowl. Add bacon to pan. Cook, stirring, for 3-4 minutes or until golden and crisp. Use a slotted spoon to transfer to a second bowl, reserving fat in pan.
  2. Season pork. Heat bacon fat over medium heat. Cook pork, turning, in 2 batches, for 3-4 minutes or until browned. Add onion and celery. Cook, stirring, for 3 minutes or until soft. Stir in garlic for 1 minute or until aromatic. Add sweet paprika, hot paprika and toasted caraway seeds. Cook, stirring, for 1 minute or until aromatic. Stir in tomato, celery leaves and thyme. Add stock, water and reserved bones. Bring to the boil. Reduce heat to low. Simmer for 45 minutes or until pork is tender.
  3. Add capsicum, turnip, carrot and potato. Simmer for 35-40 minutes or until tender. Season well. Remove bones and discard. Stir in cannellini beans and kale for 2 minutes or until kale just wilts. Ladle among bowls. Top with sour cream. Sprinkle with extra paprika and herbs. Serve with rye bread.