Diced Pork and Sweet Potato Soup
A hearty one-pot soup combining tender diced pork with naturally sweet potatoes in a savory broth. The pork is coated in seasoned flour, then browned to develop deep flavor before simmering with chicken broth and potatoes until fork-tender. Mixed vegetables like corn, lima beans, and green beans add texture and nutrition. This comforting dish balances rich pork with the subtle sweetness of potatoes and delivers a warming, satisfying meal. Perfect for weeknight dinners or meal prep, it's substantial enough to serve as a complete dinner and reheats beautifully. The flour coating on the pork creates a light thickening effect while infusing the broth with seasoned flavor throughout the cooking process.
Ingredients
- ½ cup all-purpose flour
- 1 pound pork, diced into bite-size pieces
- ½ teaspoon garlic powder(optional)
- ½ teaspoon ground black pepper(optional)
- ½ teaspoon seasoned salt(optional)kosher salt plus additional garlic powder and black pepperto tasteflavor adjustment
no pre-blended salt available
- 3 tablespoons canola oil
- ½ cup sweet onion, finely diced
- 5 cups chicken broth
- 4 cups sweet potatoes
- 2 cups mixed vegetables, corn, lima beans, and green beans
Instructions
- 1
In a bowl or plastic bag, combine flour, garlic powder, black pepper, and seasoned salt. Add diced pork and coat thoroughly with the flour mixture.
- 2
Heat oil in a dutch oven or large pot over medium heat until hot but not smoking.
- 3
Add diced onions and the flour-coated pork, including any excess flour from the coating. Cook until pork is browned and onions are soft, about 10 minutes.
- 4
Add chicken broth and bring to a boil.
- 5
Add sweet potatoes and reduce heat to simmer. Cook until potatoes are fork-tender.
- 6
Add mixed vegetables and simmer until heated through.
Tips
Coating the pork in seasoned flour not only flavors the meat but also creates a light thickening agent for the broth as it cooks, eliminating the need for additional thickeners.
Ensure the oil is hot but not smoking before adding ingredients; this prevents the flour from burning and the pork from sticking while developing proper browning.
Cut sweet potatoes into uniform sizes so they cook evenly and reach fork-tender texture at the same time.
Good to Know
Refrigerate in airtight containers up to 4 days. Freeze up to 3 months in freezer-safe containers, leaving 1 inch headspace for expansion.
Prepare the flour-pork coating mixture the night before and refrigerate. Brown the pork and onions up to 8 hours ahead; reheat gently before adding broth and potatoes.
Ladle into bowls and serve hot. Pairs well with crusty bread, cornbread, or oyster crackers. Add fresh herbs like parsley or chives as garnish.
Common Mistakes
Do not skip browning the pork before simmering to avoid a bland, undercooked texture and weak broth flavor.
Do not boil vigorously after adding potatoes to avoid mushy potatoes; maintain a gentle simmer for tender results.
Do not allow oil to smoke before adding onions and pork to avoid burning the flour coating and creating bitter flavors.
Substitutions
Vegan Options
General Alternatives
no pre-blended salt available
FAQ
Can I use a different cut of pork?
Yes, use boneless pork shoulder, pork butt, or pork loin diced into bite-sized pieces. Tougher cuts like shoulder benefit from longer simmering and become more tender. Leaner cuts like loin cook faster and stay firmer.
What if I don't have seasoned salt?
Substitute kosher salt or table salt and increase garlic powder and black pepper to taste. Add a pinch of paprika or dried herbs like thyme or oregano for depth. Start with half the amount and adjust seasoning gradually.
How long does the soup keep in the refrigerator?
Properly stored in an airtight container, this soup keeps up to 4 days refrigerated. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.