One of my favorite things to do is take leftovers from meals during the week and make a soup on the weekend. This week when I cooked those delicious Jerk Pork Ribs and Chicken it created a wonderful stock in the pot. I strained it and poured it into a leftover pasta sauce glass jar and stuck in the refrigerator. This will allow the fat to rise to the top to be easily removed. Always label these jars or else you’ll never remember down the road, especially if you forget to use it within a week. This was a great base for my soup and this dish cost so little to make.
Leftover stock from Jerk Pork & Chicken
1 cup Stock (I had turkey vegetable)
3 organic carrots chopped
1 organic onion diced
1 stalk of organic celery diced
1 bay leaf
2-3 small sage leaves crumbled
Salt & pepper to taste
1 tsp virgin organic coconut oil
1 tsp fat from top of stock (discard the rest)
1 boneless pork loin chop diced
2 handfuls of gluten free pasta noodles like Tagliatelle by Glutano
Heat your pot on medium high and add in your oils. Cook up the onion and carrots. Once they begin to soften add in the celery and pork. When the pork has cooked add in the stocks and seasonings. Scrape the bits off the bottom of the pot. Bring to a boil and add in the noodles. Put the lid on and turn down to simmer. The noodles cook up in about 6-10 minutes.
This soup is very inexpensive and fast to make. Plus you clear out your refrigerator while you cook.