Friday, March 11, 2016

Slow Cooker Pork and Tiny Cabbage Soup

Haha!  You caught me.  They're Brussels Sprouts, which are just tiny little cabbages.  Right?  But how many people see Brussels Sprouts and go "Ewwwww!"  My kids made up a whole song when they were little about where they could hide Brussels Sprouts.  "Well, we caaaaaaaan hide it in a shoe, hide it in a shoe, hide.It. In. A. Shoe."  Did you sing along with that?  They came up with all kinds of places they could hide Brussels Sprouts!  Silly kids.  (And I will probably show that video at both of their weddings!)


I originally bought these Brussels Sprouts to make roasted veggies so that I could re-take the picture for a blog post, but I ended up creating this soup with them instead.  I had some leftovers that I wanted to use up in the kitchen fridge and sometimes, slow cooker soups are the best way to do that! 


We made a roasted pork with potatoes in our slow cooker yesterday~~the slow cooker is one of my absolute favorite small kitchen appliances.  I'm sure my hubby would have liked to have come home and just eaten that leftover pork right out of the fridge, but I came up with another plan for it.  The leftover potatoes are also in this soup.  Other than that and the Brussels Sprouts, I kept it pretty basic. 


Ingredients
1 quart of chicken broth (one of our favorite items to stock our kitchen pantry with)
1 cup water
2 Tablespoons tomato paste (another favorite kitchen pantry item)
1 pound Brussels Sprouts, ends trimmed off and cut in half
5 miniature sweet peppers, cut into rings
1 - 2 cups cubed roasted potatoes
1 cup chopped roasted pork
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon thyme
black pepper to taste
chopped green onions for garnish, if desired


Directions
Pour chicken broth and water into slow cooker.
Whisk in tomato paste.
Add all other ingredients and stir to combine.
Cook on low for 8 hours. 


I LOVE my slow cooker.  I use that thing for so much!


Do you like Brussels Sprouts?  What's your favorite way to cook them?









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