Elvis Presley Soup

Elvis Presley Soup

 

This hearty soup is an Elvis Presley family favorite.  It’s perfect for using up a left-over pork roast, but you can sauté some pork chops and get the same results.  The okra adds that southern touch.  However, many think they don’t like okra, so you can leave it out, or replace it with diced zucchini. Remember to add those two tablespoons of sugar, it makes all the difference. The saucy broth is fit for a king!

 

1 ½ pounds of roasted pork, cut into 1” cubes

1 cup carrots, sliced

½ cup celery, sliced

1 cup potatoes, peeled, cubed

1 envelope dry onion soup mix

2 tablespoons sugar

Pepper to taste

1 cube beef bouillon

1 – 28 ounces diced tomatoes, drained

¼ teaspoon oregano

1 – 10 ounces frozen sliced okra

 

In a Dutch oven, mix together the roasted pork cubes, carrots, celery, potatoes, soup mix, sugar, pepper, beef bouillon and 4 cups of boiling water.  Bring the soup to a boil, reduce the heat and simmer for 10 minutes.  Add the tomatoes, oregano and bring to a boil, reduce heat and simmer for 25 minutes.  Stir in the okra and simmer 15 minutes more. Serves 8

 

(Inspired by cookbook author Brenda Butler)