This is Frog Prince's most requested soup! The flavor here is wonderful, and it's great for a busy day {hence the name} because it simmers in the crockpot all day long. This is a tried and true recipe; one I'm sure you'll love too.
Busy Day Soup - Mom
2 T olive oil
1 lb. boneless pork loin, cut into bite-sized chunks
1 lb. Italian sausage, browned
2 carrots, chopped
1/2 C diced red bell pepper
1/2 C diced green bell pepper
1 C chopped onion
3 garlic cloves, minced
2 (15oz) cans cannellini (or great northern) beans, rinsed and drained
1 (14.5oz) can diced tomatoes, undrained
1 1/2 C chicken or veggie broth
1/2 C white wine, or additional broth
1 T minced parsley
2 tsp. Herbs de Provence seasoning (you can make your own, see below*)
In a large skillet, heat olive oil over medium heat. Add Italian sausage and cook until browned. Transfer to a plate topped with a paper towel to absorb extra grease.
Add pork loin in small batches and brown well on all sides.
Transfer meats into a 6 quart crockpot. Add carrots, peppers, garlic, beans and tomatoes. Stir to mix. Combine broth and seasoning and add to the crockpot.
Cover and cook on low for 8-10 hours, or on high for 2-4 hours. Serve warm with a crusty French Bread!
5 tablespoons dried thyme
3 tablespoons dried savory
1 tablespoon dried oregano
5 tablespoons dried rosemary
This seasoning mixture can be made ahead and kept in an airtight container in a dark place.
This recipe is linked up at Slow Cooking Thursday, Tasty Tuesday, SoupaPalooza.
This looks and SOUNDS delicious. I will definitely try it! I just discovered you today and saw your post from March about the Cherry Pineapple Dump cake. You mentioned that your grandmother used to make a Strawberry Rhubarb Dump Cake. Can you possibly share THAT recipe? I get the process, just not sure of how much of each and whatever else to add...such as sugar for the rhubarb..is frozen OK or what.I thank you from the bottom of my little Texas heart!
ReplyDeletehey; thanks for stopping by! You have so many recipes I need to look through! yay!
ReplyDeleteSounds good. Thanks for sharing.
ReplyDeleteHave a great weekend.
Renee'
http://rmboys2.wordpress.com/
Do you think this would work with chopped up chicken instead of the pork loin? I have some frozen and was looking around for some new recipes to try. It would be about 3 cups of chicken.
ReplyDeleteWe love this soup! It has so much flavor. Thank you for such a great soup recipe.
ReplyDeleteI was wondering why you do not use dried beans instead of canned. I find it very easy to speed soak. I bring to a fast boil, turn off the gas and store in refrigerator until I get home. When added to soups it takes about 20 minutes to get soft.
ReplyDelete