Savory Cabbage and Pork Soup

Let this delicious pork soup cook all day - a delicious veggie-packed dinner! MORE+ LESS-

By Betty Crocker Kitchens

June 9, 2010

pound boneless country-style pork ribs, cut into 1-inch pieces

medium carrots, cut into 1/4-inch slices (2 cups)

medium stalks celery, chopped (1 cup)

medium potato, peeled and cut into 1/2x1/4-inch pieces

medium onion, chopped (1/2 cup)

cups chopped cabbage (about 1 medium head)

1/4

cup packed brown sugar

cups water

teaspoon crushed red pepper

1/2

teaspoon salt

1/2

teaspoon pepper

chicken bouillon cubes

can (28 ounces) crushed tomatoes, undrained

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1

Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2

Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until pork and vegetables are tender.

Trimming the extra fat from the pork before cutting into pieces will give you a soup that is rich in flavor but not in fat.
If you like a slightly thicker soup, use two 14 1/2-ounce cans of ready-to-serve chicken broth instead of the water and bouillon cubes. If beef is your preference, use a pound of lean beef stew meat, cut into 1-inch pieces, and beef bouillon or broth instead of the pork and chicken broth.
Top each serving with a dollop of sour cream for a nice touch of creamy flavor.