What better way to use leftover pork chop meat than in a soul-warming soup with onion, carrots, celery, garlic, ginger, lemon grass, some Italian sausage, flavorful broth and garnished with fresh, crispy raw radish slivers and cilantro. And laded onto a nice piece of bread (underneath the soup). Yum!
Do you despair sometimes with what to do with leftovers? I certainly do. And pork roast is right on the top of my list. My choice is always to have just enough pork roast or chops for that one meal. But, alas, I don’t always plan quite that well, and I suspect you probably don’t, either. In this case I had a big pile of pork chop meat – it was beautifully tender and still pink inside. We’d already had the actual pork chops for a company meal, then two more evenings I’d reheated them. So I was fed up with having that kind of preparation. What to do?
Well, I went to Eat Your Books and searched through my own cookbooks to see what kind of recipes I could find. I didn’t want to continue to cook the meat – it was premium quality meat, tasty and juicy. See in the photo how nice and pink the meat is – perfectly tender. You don’t want to cook it hardly at all! So I needed some quick – flash – prep. Soup. That was it. I’d make soup. I read through all of the pork soup recipes I could find. Nothing quite seemed to fit. Parts of one and ingredients from another, an idea began forming of a mélange of flavors. Yes, I had a little bit of Italian sausage in the freezer too. Dave went to the market and got some fresh Napa cabbage and some radishes. And I made a delicious soup. Perfectly rounded out with flavor from the sausage, the cabbage, the onions, celery and carrots. I added in one of my favorite Penzey’s products, their soup bases (both pork and chicken), some sugar snap peas as well. I cut the pork chop meat into little slivers (see photo) and just barely heated it in the hot soup then poured it over a piece of toast in the bottom of each bowl and garnished with the radishes and cilantro. Delicious!
What I liked: it’s a low-calorie soup, for one. Delicious flavor too. And I now have a fantastic recipe for using leftover pork (roast or chops) that will become a regular part of my menus. The textures are great (with the raw radishes sprinkled on top) too. Other than the fat in the meat itself, the only other added fat were the 2 T. of oil to sauté the onions and celery.
What I didn’t like: gosh, nothing, really. If I had Texas toast, that would have been nice – what I had was tender white bread, so I put one slice cut in half and double stacked. Or a nice thick piece of French bread would probably be ideal (that’s what I put in the recipe ingredients below).
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Pork and Sausage Soup with Cabbage (or Leftover Pork Chop Soup)
Recipe By: My own concoction
Serving Size: 7
NOTES: This recipe got started because I had about 10-12 ounces of delicious leftover meat I’d cut off of some thick pork chops. And I didn’t know what to do with it. I looked up several recipes for pork soup (mostly Asian in origin) and finally settled on a kind of melange of flavors with Italian sausage added.
2 tablespoons canola oil — or grapeseed oil
1 large onion — diced
5 cloves garlic — minced
2 stalks celery — diced
8 cups water — or chicken broth
1 teaspoon pork soup base
1 teaspoon chicken soup base
1 tablespoon ginger garlic paste — (bottled)
1 teaspoon lemon grass paste — (from a tube)
2 large carrots — peeled, diced
8 ounces Italian sausage — mashed in small pieces
1 cup sugar snap peas — chopped
1 pound Napa cabbage — finely sliced
8 ounces boneless pork center rib — (leftover pork chops)
4 slices French bread slices — toasted
GARNISHES:
5 whole radishes — sliced in tiny julienne
1 cup cilantro — chopped
1. In a large Dutch oven heat the canola oil. Meanwhile, chop up the onion and celery. Add to pan and saute gently for about 5-6 minutes, until onion is limp. Add garlic and continue cooking for about 2 minutes. Do not burn the garlic.
2. Add water, soup bases, ginger garlic paste and lemon grass paste. Bring to a boil and simmer for about 15 minutes.
3. Add carrots and Italian sausage and continue to simmer for another 5 minutes or until carrots are just barely cooked through.
4. Add sugar snap peas and cabbage. Stir to get all the vegetables below the surface. Add more water if needed. Simmer for about 3-4 minutes. Then add the leftover pork meat and simmer just until the mixture is heated through. Do not cook any longer or the pork will get tough.
5. Meanwhile, prepare the garnishes and set aside. Toast the bread, place in the bottom of soup bowls and ladle about 2 cups of the soup over the top. Garnish with radishes and cilantro. Season with salt and pepper if desired (it wasn’t necessary for me).
Per Serving: 299 Calories; 19g Fat (56.4% calories from fat); 14g Protein; 18g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 551mg Sodium.

Gloria
said on October 24th, 2011:
This looks like something my Hubby would like…except he’s not a big pork fan. Do you think it would work with just the Italian sausage? He’s always begging for more healthy meals.
Also, where do you buy pork and chicken base?
Gloria: (1) yes, by all means use Italian sausage – it would be fine, I think. You could use chicken for that matter, too, or chicken sausage; and (2) I buy the soup bases from Penzey’s. Go online and do a search on their website for “soup base.” They have about 8 different flavors. I rely on these SO much. I use them several times every week, I’m such a fan of the flavoring. Whatever you use, just coordinate the soup base with it: chicken sausage, use chicken soup base, Italian sausage could use the pork base OR the chicken, either one . . . carolyn t
Gloria
said on October 25th, 2011:
Thanks Carolyn! Looking forward to making this. I realized after I asked about the soup base, you had put it in your post…I was just skipping down to the pictures and the recipe list. I will check out Penzey’s. Will let you know how my soup turns out.