Spicy Green Piglet Soup

It’s cold and dreary and gross outside, which means it’s time to make soup. Now, I was craving Chicken Noodle Soup…but I don’t eat chicken and am off carbs for a little while. So…that kind of defeats the purpose of Chicken Noodle Soup. BUT! I decided to see what I could come up with, and this delicious spicy bacon-pork chop-green bean-quinoa soup absolutely hit the spot, and after a small naming contest, my brother came up with the winning title: Spicy Green Piglet Soup. A bit macabre? Maybe, but also delicious.

Spicy Green Piglet Soup

2 pieces bacon, minced
2 onions, minced
5-8 clove garlic, minced
2 stalks celery, dicced
2 pork chops, chopped
1 lb. green beans, chopped into 1/2″ pieces
4 cups chicken or veggie broth
1/2 dry quinoa, cooked according to package instructions
2-3 teaspoons salt
2 teaspoons fresh ground pepper
1 tablespoon dry mustard
2 teaspoons white pepper
2 shakes red pepper flakes
2 teaspoons oregano
Cayenne pepper, to taste (at least a 1/2 teaspoon, I think)
1 bay leaf

Start quinoa cooking in small sauce pan. Saute bacon in a stock pot until crispy, add diced onions, garlic, and celery and saute until soft. Add pork chops, green beans, chicken stock and spices and bring to a boil and then simmer 20 minutes. Add the cooked quinoa, taste and re-salt/spice if desired.

**None of Christopher Robin’s friends were harmed in the making of this soup.