Anti Inflammatory Pork and Cabbage Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

4 servings

1 lb fresh pork shoulder, cut into ¾-inch cubes
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
2 tbsp olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
2 medium parsnips, peeled and sliced into ¼-inch rounds
4 cups green cabbage, roughly chopped into 1-inch pieces (about ½ small head)
5 cups chicken broth
1 tbsp apple cider vinegar
4 sprigs fresh thyme
1 tsp dried oregano
1 tsp salt, plus more to taste
2 tbsp fresh flat-leaf parsley, roughly chopped

Instructions

1
Pat the pork cubes dry with paper towels. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the pork in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deep golden brown on at least two sides. Transfer the browned pork to a plate and set aside.
2
Reduce the heat to medium. Add the diced onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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