prep time: tbd
cook time: tbd
1/2 pound pork loin - cut into 1/2-inch cubes
1 medium onion - chopped
2 strips bacon - finely chopped
2 cups beef broth
2 cups chicken broth
1 28-ounce can tomatoes - drained and cut up
2 medium carrots - sliced
3/4 teaspoon dried marjoram
1 bay leaf
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
1. cook and stir pork, onion and bacon in a 5-quart dutch oven over medium heat until meat loses its pink color and onion is slightly tender. remove from heat. drain fat.
2. stir in beef and chicken broth. stir in tomatoes, carrots, marjoram, bay leaf and pepper. bring to a boil over high heat. reduce heat to medium-low, simmer, uncovered, about 30 minutes. remove and discard bay leaf. skim off fat.
3. stir in cabbage. bring to a boil over high heat. reduce heat to medium-low, simmer, uncovered, about 15 minutes or until cabbage is tender.
4. remove soup from heat, stir in 2 tablespoons parsley.
- how stuff works