Pork and Vegetable Soup
20 min
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.
soupporkquick
Ready in 20 minutes and made with vegetables you can find year-round. Hearty enough for a proper dinner, simple enough for any weeknight.
Instructions
- 1
Peel the carrots and potatoes, then cut them into smaller pieces. Slice the celery into thin rounds and finely chop the onion.
- 2
Bring the water to a boil in a pot and dissolve the vegetable stock cube in it, then add all the vegetables. Let everything cook for about 10 minutes until the potatoes are tender.
- 3
Cut the sausage into bite-sized pieces and add them to the pot for the last few minutes of cooking, just until they're heated through. Scatter the thyme over the top and season with salt and pepper.
Per average serving
872
Calories
kcal
34.7
Protein
g
120.7
Carbs
g
36.1
Fat
g
39.3g
Fiber
22.7g
Sugar
13740mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
872
Calories
kcal
34.7
Protein
g
120.7
Carbs
g
36.1
Fat
g
39.3g
Fiber
22.7g
Sugar
13740mg
Sodium
Tips from the kitchen
- Cut the potatoes and carrots about the same size so they cook evenly. If the potato pieces are too big, they'll still be hard when everything else is done.
- The sausage is already cooked, so it only needs a couple of minutes in the pot. Leave it in too long and it goes rubbery.
- Strip the thyme leaves off the woody stems before scattering them on, or pull the whole sprigs out at the end. Nobody wants to chew a stem.
- Taste the broth before you add salt. Stock cubes vary a lot in saltiness, and the sausage adds salt too.
- Poke a potato piece with a fork around the 10 minute mark. If it slides off easily, you're done.
Ways to vary it
- A handful of frozen peas or corn tossed in for the last few minutes works well if you want a bit more in the bowl.
- Swap the thyme for a small handful of chopped parsley at the end if that's what you have.
- A bay leaf dropped in with the vegetables gives the broth a little more depth. Fish it out before serving.
Storage & leftovers
Keeps in the fridge for about 3 days in a sealed container. It freezes fine, though the potatoes get a little softer after thawing. Reheat gently on the stove over medium heat and don't let it boil hard, or the sausage toughens up.
What to serve with it
A slice of dark rye bread with butter is all it needs. Some grated cheese on top is nice too if the kids are eating.
UC
By Untrained ChefPublished 8 June 2026 · Updated 11 July 2026
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