Pork and Squash Stew
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Nothing beats a warm and comforting bowl of soup! This pork and squash stew is quick and easy to put together.
This recipe uses a variety of vegetables, white beans, pork stewing cubes, and a handful of spices. There are so many textures and colors in a simple tomato-based broth. This stew is a very comforting meal.
Easy, Hearty Stew
- Pork is an excellent alternative to using beef in your stew. Grab a couple of packs of pork stewing cubes and you’re ready to go.
- This stew has a mildly sweet flavor thanks to the tomato base and squash.
- Stew is so comforting on chilly days. Nothing beats a bowl of stew for dinner! Leftovers make the perfect healthy lunch.
- Serve with a warm crusty baguette or our savory herbed quick bread.
Recipe Ingredients
PORK: For faster prep, buy ¾ lb of pork stewing cubes which will already be chopped and ready to go. Regular pork chops can also be used and cut into small bite-size cubes.
WHITE BEANS: A can of white navy beans is added to the soup. Black beans, kidney beans or lentils will also work.
SQUASH: Acorn squash is budget-friendly and healthy. It has a mildly sweet taste and is perfect for soups and stews. If you’re short on time, grab a bag of frozen chopped squash and use that instead. Butternut squash will also work for this recipe.
GREEN BEANS: Fresh, frozen or canned green beans will work for this recipe. I used frozen french style green beans.
STEW BASE: Tomato sauce and broth are mixed together to create the base of the stew. Spices include ground sage, garlic powder, onion powder, dried parsley, bay leaves, salt and pepper.
How To Make Pork and Squash Stew
- Saute onions in a pot. Add the pork and brown on all sides. Transfer to a bowl.
- Add tomato sauce, broth, white beans, and spices to the pot according to full recipe instructions below. Simmer 15-20 minutes.
- Mix in pork and green beans at the end, heating for 2 minutes.
- Serve and enjoy!
Pork Cooking Tips
- Use pre-cut pork stewing cubes to help save time. However, some of these cubes can still be quite large. I prefer to use kitchen scissors to slice any large pieces smaller as I add to the pot.
- Browning pork is easy. Just add it to a heated pot and cook until all sides are no longer pink. Once all sides turn a white color, the pork is cooked.
- Overcooked pork can be tough and dry. Avoid this by removing from the pot as soon as all sides of pork are no longer pink.
How To Cut An Acorn Squash
- Wash the acorn squash, then slice in half.
- Use a metal spoon to scoop out all the inside seeds and strings. Gently scrape the sides to remove any excess.
- Use a vegetable peeler to remove larger parts of the green skin. Carefully use a knife to remove the skin in the grooves.
- Chop the squash into bite-sized cubes.
Time Saving Tip: If you’re short on time, look for a bag of frozen squash in the freezer section of the grocery store. It’s okay if it’s butternut squash, this will work as well.
More Soup Recipes
- Onion Garlic Tomato Soup is slowly simmered with caramelized onions. This doubles as a lovely pasta sauce.
- Country Ham and Bean Soup is cozy and comforting.
- Tomato and Cod Soup is quick and easy. A great way to use fish in soup.
- Vegetarian Tortilla Soup so full of flavor and perfect with fresh toppings.
- Turmeric Ginger Carrot Soup is the perfect sweet-tasting pureed soup with a ginger kick.
Did you love this soup recipe? Be sure to leave a rating below!
Ingredients
- 1 cup chopped white onions
- ¾ lb pork chops - cut into bite-size cubes
- 1 can tomato sauce - 398 ml
- 2 cups broth
- 1 can white beans - 19 oz
- 1 acorn squash - peeled, seeded, and cut into 1-inch chunks
- ½ tsp ground sage
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp ground pepper
- ¼ tsp dried parsley
- 2 bay leaves
- 1 ½ cups frozen green beans - chopped
Instructions
- Heat a bit of cooking oil over medium-high heat. Sautee the onion until it turns translucent, 1-2 minutes.
- Add the pork and brown on all sides. Cook until no longer pink.
- Transfer the pork to a strainer to remove excess liquid. Set aside for now.
- In the pot, add the tomato sauce, squash, broth, garlic powder, sage, dried parsley, bay leaves, salt and pepper. Bring to a boil, then reduce to let simmer for 15-20 minutes.
- Stir in pork and green beans at the end and heat through,1-2 minutes. Scoop into bowls. Serve and enjoy!
Recipe Notes:
- Leftovers can be stored in an airtight container in the fridge up to 4-5 days. Reheat in the microwave or on the stove.
- Use pre-cut pork stewing cubes to help save time. However, some of these cubes can still be quite large. I prefer to use kitchen scissors to slice any large pieces smaller as I add to the pot.
- Browning pork is easy. Just add it to a heated pot and cook until all sides are no longer pink. Once all sides turn a white color, the pork is cooked.
- Overcooked pork can be tough and dry. Avoid this by removing from the pot as soon as all sides of pork are no longer pink.
- Wash the acorn squash, then slice in half.
- Use a metal spoon to scoop out all the inside seeds and strings. Gently scrape the sides to remove any excess.
- Use a vegetable peeler to remove larger parts of the green skin. Carefully use a knife to remove the skin in the grooves.
- Chop the squash into bite-sized cubes.
