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Crockpot Pork and Vegetable Soup

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Crockpot Pork and Vegetable Soup

This hearty meal can be prepared in a crockpot or InstaPot. Make extra for handy, leftover meals. Throw it together the night before or first thing in the morning.
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Prep Time 15 minutes
Cook Time 6 hours
Servings: 6
Course: Main Course, Soup
Calories: 424
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 tbsp Extra virgin olive oil
  • 3 lbs Pork shoulder (boneless) Cubed
  • 1 Yellow onion (large) Chopped
  • 5 1/4 cups Chicken broth Divided
  • 1 28 oz Can diced tomatoes
  • 1 1/2 tsp Oregano
  • 8 Yellow potatoes (small to medium) Washed and cubed
  • 2 Carrots Peeled and sliced
  • 1 1/2 cups Mushrooms Sliced
  • 16 oz Frozen green beans
  • Sea salt and pepper to taste

Equipment

  • Crockpot or InstaPot

Method
 

  1. Heat the oil in a pan over medium-high heat. Brown the pork in batches for five to seven minutes until browned. Season with salt and pepper, then transfer to the slow cooker.
  2. Add the onion to the pan and cook for three to four minutes until softened. Add a splash of the broth to deglaze, scraping up the browned bits. Add everything in the pan to the slow cooker.
  3. Add the remaining broth, diced tomatoes, oregano, potato, carrot, and mushrooms to the slow cooker. Season with salt and pepper. Stir gently to combine. Cover and cook on low for eight hours or on high for six hours.
  4. During the last 30 minutes of cooking, stir in the green beans. Once done, divide evenly between bowls or plates and enjoy!
    Serving size: two cups
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