Pork and Vegetable Soup

Name: Pork and Vegetable Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 cloves garlic, finely chopped; 6 dl beef stock, diluted; 2 tbsp margarine or oil for frying; 1 package frozen lapskaus vegetable mix; 600 g lean pork strip; 2 tsp herbes de provence; 0.5 tsp salt; 0.25 tsp pepper

20 min

2 portions

soup pork quick

Plan this

Ready in under 20 minutes and filling enough for the whole family. Tender pork strips and a frozen vegetable mix do most of the work.

Instructions

1
Fry the garlic in a hot pot with the margarine or oil until fragrant, then pour in the stock and bring it to a boil.
2
Add the frozen vegetables and let it come back to a boil.
3
Add the pork strips, herbes de Provence, salt, and pepper, then let the soup simmer gently for 5–8 minutes. Taste and adjust seasoning before serving.

Per average serving

299

Calories

kcal

41.4

Protein

5.3

Carbs

11.9

Fat

1.8g

Fiber

1.9g

Sugar

858mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Ingredients

lean pork strip
300 g
garlic, finely chopped
1 cloves
frozen lapskaus vegetable mix (A frozen mix of root vegetables typical for Norwegian lapskaus — usually carrots, swede, potato, and leek)
↳ frozen mixed root vegetables (carrots, swede, potato, leek)
0.5 package
margarine or oil for frying
1 tbsp
salt
¼ tsp
beef stock, diluted
3 dl
herbes de provence
1 tsp
pepper
0.1 tsp

Per average serving

299

Calories

kcal

41.4

Protein

5.3

Carbs

11.9

Fat

1.8g

Fiber

1.9g

Sugar

858mg

Sodium

Tips from the kitchen

Cut the pork into thin strips so they cook through in those 5 to 8 minutes. Big chunks stay pink in the middle while the broth keeps boiling.
Toss the frozen vegetables in straight from the freezer. No need to thaw them, they only knock the boil back for a minute or two.
Don't let the soup boil hard once the pork is in. A gentle simmer keeps the strips tender. A rolling boil makes them tough and chewy.
Crush the herbes de Provence a little between your fingers as you add them. Wakes up the flavor more than dumping them in whole.
Taste at the end before reaching for the salt. The beef stock already carries salt, so you might not need the full half teaspoon.

Ways to vary it

Stir in a spoonful of tomato paste with the garlic if you want a deeper, slightly tangy broth.
Pork strips swap easily for chicken or turkey strips if that's what's in the fridge. Same cooking time.
A handful of small pasta or some cooked rice added near the end turns it into a fuller bowl for hungrier nights.

Storage & leftovers

Keeps in the fridge for up to 3 days in a sealed container. It freezes fine, though the vegetables go a bit softer after thawing. Reheat gently on the stove over medium heat, just until it steams, so the pork doesn't toughen up.

What to serve with it

A few slices of crusty bread or a warm roll to mop up the broth is all it needs. A bit of butter on the side doesn't hurt.

By Untrained ChefPublished 27 April 2026 · Updated 11 July 2026

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