This is a very nice hearty winter soup. This is a recipe that I found from diabetic living and tweaked. Don't be afraid of changing up some of the ingredients e.g. substituting chopped kale for the spinach or adding minced jalapenos for a little extra heat. The base of this soup is delicious.
1 Pound ground pork
1 Large onion, minced
2 Garlic cloves, minced
1 tsp. Oregano
¼ tsp. Salt
¼ tsp. Crushed red pepper
4 c. Chicken broth
4 Small potatoes, peeled and cut ½” cubes
12 oz. Evaporated milk
6 oz. Frozen spinach
2 C. Frozen corn
2 Carrots, peeled and grated
In large pot, cook pork, onion and garlic until pork is cooked through. Break up pork into small crumbles. Add salt, oregano and red pepper. Cook an additional 5 minutes. Add remaining ingredients. Simmer on med-low heat until potatoes are tender and soup has thickened slightly. Serve with crusty bread or over cooked brown rice
