Thank you to all who responded to the Thanksgiving poll! It looks like 2/3 of voters would prefer to have a mixture of both traditional and new. I’m still compiling my recipes to test and narrowing down what we will “break bread” over on Thanksgiving day. Can’t wait!
For now, I’ll keep posting my meals, just the same. I made a pork and barley soup last night that turned out just so yummy and filling. Since the weather has turned cold here in Florida (for the time being!) I love to eat things like this.
Pork and Barley Soup
Ingredients:
1 1/2-2 lbs thin sliced pork chops, chopped into chunks
salt and pepper
1 onion, chopped
2 stalks celery, chopped
2 cloves of garlic, minced
3 tsp olive oil, divided
1 cup barley, uncooked (not quick cooking)
1 TBL thyme
4 1/2 cups chicken broth
1 butternut squash, peeled and chopped (about 4 cups)
Parmesan cheese for topping
Directions:
Salt and pepper pork and heat 2 tsp of oil in large pot on medium high heat. Cook pork for 4-5 minutes.
Remove meat to plate, reserving juices in pan. Set meat aside. Add onion, celery and garlic to pan and saute for 3 minutes over medium low heat.
Add remaining 1 tsp oil, and stir to incorporate. Add barley and thyme, cooking for 2 minutes.
Add 1/2 cup of chicken broth and scrape any bits off of the bottom. Add remaining 4 cups of broth and squash and bring to boil.
Add pork and cover. Turn heat to simmer and cook for 40-45 minutes. Barley will soak up more liquid the longer it sits.
I sometimes add a little broth when reheating the next day to make it the right consistency. A few parmesan shavings are pretty yummy on it as well!
- 1½-2 lbs thin sliced pork chops, chopped into chunks
- salt and pepper
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 cloves of garlic, minced
- 3 tsp olive oil, divided
- 1 cup barley, uncooked (not quick cooking)
- 1 TBL thyme
- 4½ cups chicken broth
- 1 butternut squash, peeled and chopped (about 4 cups)
- Parmesan cheese for topping
- Salt and pepper the pork. Heat 2 tsp of oil in large pot on medium high heat. Cook pork 4-5 minutes until mostly cooked through.
- Remove meat to plate, reserving juices in pan. Set meat aside. Add onion, celery and garlic to pan and sauté for 3 minutes over medium low heat.
- Add remaining 1 tsp oil and stir to incorporate. Add barley and thyme, cooking for 2 more minutes.
- Add ½ cup of chicken broth and scrape any bits off the bottom. Add remaining 4 cups of broth and squash and bring to boil.
- Add pork and cover. Turn heat to simmer and cook for 40 minutes. Barley will soak up more liquid the longer it sits.
- Additional broth might be necessary when reheating cooled leftovers to achieve correct consistency.
I would love to hear what you thought of my Pork and Barley Soup! Please feel free to leave a comment!