Pork and Veg Tomato-ish Soup

Winter is coming, the days are getting colder and I'm ready to start doing weekly soups. Family and friends have their favourites but every once in a while I'm game for something new. This week I decided to wander into the land of pork with a tomato groove to it. It's more of a soup than my usual, meaning it's a thin but savoury liquid with teeny bits of this and that floating about in it. My man dug it in a big way and I was able to modify it when sending it along as his lunch one day.

I cook my soups in a crock pot and let em simmer all day, it makes the house smell amazing!

It go like this here it go...

Part 1: Meat!

1 24oz Hormel Pork Sirloin - Garlic & Herb flavoured.
1/3 c Ken's Sweet Vidalia Onion Dressing
1/3 c Ken's Balsamic Vinaigrette
1 c White Wine
1 tsp Adobo Crillollo
1 Tbsp Molasses

Cook the meat in the crock pot till done. It takes about 3 hours or so. Let it rest until it's cool enough to handle. I took the meat out of the juice, strained the juice and put it back in the crock. This can be done the night before if you can't be there during the day to deal with it. Cut the meat up into small bits, about 1/2" cubes is good enough and throw it back into the juice.

Part 2: Souptastic goodness!

1 Lg Yellow squash - diced
3 Med Carrots - diced
1 Med Sweet onion - diced
1 Med-Lg Leek - sliced & chopped
2 c Mushrooms - diced
2 small cans Hunts Tomato Paste with Basil, Garlic and Oregano
1 can Cream of Celery Soup
2 Boxes Swanson Chicken Broth
2 Tbsp Italian Dried Herb Mixture
Reserved Juice and Pork bits
1 tsp Adobo Crillollo

Throw the canned stuff and broth into the crock pot and wisk until smooth. Toss in everything else and give it a stir. Let it grok in the crock on HI for 5 hours or so. It's a crock pot soup, you really can't overcook it unless you forget about it for a couple of days. Check the veggies, when they're as tender as you want em to be it's done. Salt and pepper to taste when your veggies are ready. This makes about 12 cups of soup as near as I can figure.

I served it with Jiffy cornbread because I was feeling lazy. :)

Soup Mod!
I wanted to make some changes for the third serve of this soup and added diced smoked sausage, minced garlic and hidden veggie macaroni elbows. I transferred the last of the soup to a pot and put it on the stove. The macaroni cooked in the broth along with the rest of my new additions.  Pasta done? Serve it!

Sorry there's not a photo. I've been sick. *bleah*