Pork Soup

[celiacmaine-iac]

Sorry I couldn't come up with a fancier name. This is an updated GF version of a soup my mother used to make when I was a child. It is comfort food in every sense of the word for me. It's also ridiculously easy and quick to make.

Pork Soup

2 lb. lean fresh pork (sirloin cutlets work great. Don't use tenderloin)
2-3 stalks celery sliced
1 lg. onion diced
2 T. olive oil
28 oz can diced tomatoes
1 box chicken broth. (I highly recommend Rachel Ray's brand and it's GF)
Salt and pepper to taste
a few dashes of hot sauce
1 c. uncooked GF pasta (tinky spirals work great in this)

Cube pork into about 1/2" pieces. Saute pork, celery, and onion, in olive oil until pork is cooked through. Add tomatoes and chicken broth. Season to taste with salt and pepper and hot sauce. Simmer for 20 - 30 minutes until pork is tender. Add pasta, and simmer gently until pasta is cooked, approx. 10 - 15 min.

This makes a large batch of soup, so lots of leftovers for lunches, etc.
_________________
Steph

[toothpaste]

I think I remember you making that soup sometimes- it was good!
_________________
GF since May '07, positive blood-test results.

[rpf1007]

This looks great!

Do you find the pasta stays ok for leftovers and doesn't suck up all the liquid and become mush?
_________________
Rachel

[celiacmaine-iac]

The pasta gets a little soft, but not too mushy for my taste. One alternative that a lot of people do with soups that contain pasta is to keep the pasta and the soup separate. To serve put a little cooked pasta in the bottom of the bowl, and put the hot soup over it.

edited to add: this used to be more of a problem with wheat pasta than I've found with Tinky. I always had to add a little water to thin the soup when heating it as a left-over. I haven't had to do that with the Tinky. Don't know how other GF pastas would work.
_________________
Steph