Sweet Corn Carrot Pork Bone Soup
User Reviews
5
Sweet Corn Carrot Pork Bone Soup
Description
Sweet Corn Carrot Pork Bone Soup combines pork bones simmered gently with pieces of sweet corn on the cob and chunks of carrot to create a clear, hearty broth. The pork bones contribute a rich, savory depth to the soup, while the corn and carrots lend a subtle sweetness that balances the flavor. The recipe allows for preparation in an Instant Pot pressure cooker, using 8 cups of water and a 60-minute high-pressure cook time, or on the stove with 10 cups of water and about 1.5 hours of simmering. After cooking, any excess fat is skimmed and the broth is seasoned with salt to taste. Optionally, dried Chinese dates are included to add an extra touch of sweetness. This soup offers a comforting, mildly sweet broth that is both filling and simple to prepare.
Ingredients
- 2 sweet corn on the cob
- 4 carrot small
- 1.5 pounds pork bones (around 3-4 pieces)
- 8 cups water (For instant pot pressure cooker use 8 cups of water, top stove method use 10 cups of water.)
- ½ teaspoon salt (Remember salt to your taste)
Optional:
- 2 Chinese dried dates (optional, it makes the soup even sweeter)
Instructions
Instructions for instant pot sweet corn carrot soup:
- Break or cut 2 corn on the cobs into 3 pieces.
- Cut 4 small carrots into chunks.
- Rinse and wash 1.5 pounds pork bone (around 3-4 pieces), put them into an instant pot pressure cooker.
- After that, put corn into the instant pot pressure cooker.
- Next, put the carrots into the instant pot pressure cooker.
- Pour 8 cups of water into the instant pot. Close the lid and vent. Then, push the manual button and adjust time to 60 minutes at high pressure and natural release pressure.
- When the soup is done, use a strainer to remove fat. Then, add ½ teaspoon of salt. (Remember to add salt to your taste.)
Instructions for top stove carrot & sweet corn soup:
- Break or cut 2 corn on the cobs into 3 pieces.
- Cut 4 small carrots into chunks.
- Rinse and wash 1.5 pounds pork bone (around 3-4 pieces), put them into a pot.
- After that, put corn into the pot.
- Next, put the carrots into the pot.
- Pour 10 cups of water into the pot instead of 8 cups if you use the top stove method. Turn on the fire to high and let it boil then turn the fire to medium low simmering for 1.5 hours.
- When the soup is done, use a strainer to remove fat. Then, add ½ teaspoon of salt. (Remember to add salt to your taste.)
Notes
- Thoroughly clean and wash the corn on the cob before cutting into pieces.
- Wash and chop carrots into chunks for even cooking.
- Rinse pork bones well; optionally boil briefly beforehand to remove excess blood and fat.
- Adjust water quantity based on cooking method: 8 cups for Instant Pot, 10 cups for stovetop.
- Simmer on stovetop for a minimum of 1.5 hours to develop full flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 37 kcal
% Daily Value*
| Calories | 37kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 182mg | 8% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 5137IU | 103% |
| Vitamin C | 3mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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