Growing up we didn’t have a lot of money, so we ate a lot of chilis, soups, and stews, because they could stretch out a small amount of protein among our family of 6.
My mom often made the tomato rice soup she grew up on, and would add whatever meager bits of meat we had on hand. I could smell it from down the street while walking home from school on cold winter days, and it would always make my feet move a little faster in anticipation.
As an ode to my Mom’s version of this humble but tasty soup, I used inexpensive boneless country pork ribs in this recipe. They slowly render down in the crock pot so that the meat becomes soft and tender, while the fat melts into the broth making it velvety and rich.
The fresh oregano and al dente cauliflower bits add a lively freshness and texture to this soup, and with the bright flavor of the fresh tomatoes it somehow manages to be comforting without being super heavy.
If you don’t have fresh tomatoes, you could also use diced canned tomatoes with good results. If you’re not a fan of pork, boneless skinless chicken thighs would work great as a stand in – you could even use stew beef, which would give it a heartier flavor (some cumin added would be great in that case!)
There are many options to customize this soup to your family’s preference. It’s already nut, egg, and dairy free, but you could even make a vegetarian version with chickpeas (assuming you can fit the carbs into your budget.)
And speaking of your budget, this soup won’t break the bank – but it tastes like a million bucks!
Try serving it with my jalapeno cheddar cauliflower muffins or coconut flour biscuits for a hearty and satisfying meal!
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- 2 lbs boneless country pork ribs, cut into 1 inch pieces
- 1 Tbsp olive oil
- 1 Tbsp chopped garlic
- 1/2 cup chopped onion
- 1/2 cup dry white wine
- 1 cup chicken stock
- 2 cups fresh tomatoes, chopped
- 1 cup water
- 2 Tbsp fresh oregano, chopped
- 2 cups finely chopped cauliflower “rice”
- salt and pepper to taste
- Heat the olive oil in a heavy saucepan. Season the pork (or other meat) generously with salt and pepper. Brown the meat on all sides for several minutes or until golden. Add the garlic and onions and cook for 2 minutes. Ad the white wine, chicken stock, fresh tomatoes and water and bring to a boil. Pour into a slow cooker and cook on high for 4 hours or until the meat is tender and falling apart. In the last 15-20 minutes of cooking, stir in the cauliflower and fresh oregano. Serve hot.