Instant Pot (or not) Persian-Style Pork and Vegetable Soup
with date and orange salad
This Persian-inspired soup delivers big flavor thanks to a blend of warming spices and aromatic vegetables. The fresh toppings make it extra special, so be sure to set out plenty!
Smarts: If you've never tried sumac, we encourage you to give it a go. Its savory, tangy flavor is delicious on meats and vegetables or sprinkled into soups like this one.
Cooking Methods: This recipe includes instructions for using the Instant Pot, slow cooker, or stovetop. Select your preferred method.
Ingredients
- Dates - 8 , sliced
- Vinegar, red wine - 2 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Paprika, smoked - 1/4 tsp
- Oil, olive - 3 Tbsp
- Oranges - 1 , segments
- Mixed greens - 5 oz
- Pistachios, shelled - 1/4 cup (look for pre-shelled to save time)
- Carrots - 12 oz , chopped
- Onions, medium - 1 , chopped
- Green beans - 12 oz , trimmed and chopped into bite-sized pieces
- Garlic - 4 cloves , chopped
- Pork, stew meat - 1 lb
- Parsley - 1/4 cup , chopped (sub cilantro)
- Tomatoes - 1 , chopped
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 1/2 tsp
- Turmeric, ground - 1/2 tsp
- Cinnamon - 1/4 tsp
- Stock, any type - 5 cups
- Lemon juice - 2 tsp
- Sumac (opt) - for serving
Choose Cooking Method
Prep
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Carrots / Onions / Green beans / Garlic / Dates - Prep as directed. Store carrots and onions together in one container. Store green beans, garlic, and dates in their own separate containers. (Can be done up to 5 days ahead)
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Make vinaigrette - Whisk together vinegar, mustard, honey, and paprika. Slowly add olive oil while whisking. Taste and season with some salt and pepper if needed. (Can be done up to 5 days ahead)
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Pork - Season pork with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
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Saute pork and aromatics - Heat a saute pan with cooking oil over medium heat. Add pork and sear until browned on all sides but not cooked through. Add carrots and onions and saute until they begin to turn tender, 5 to 6 minutes. Add garlic, cumin, turmeric, and cinnamon and saute until fragrant, about 1 minute more.
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Slow cook soup - Transfer the pork and vegetables to the bowl of a slow cooker and add green beans and stock. Cook until pork is cooked through and vegetables are tender but not falling apart, ~ 6-8 hours on low or 4-5 hours on high.
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Make
-
When soup is finished, stir in lemon juice. Taste and season with some salt and pepper or more lemon juice if needed.
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Place mixed greens, oranges, dates, and pistachios in a large serving or mixing bowl and toss gently to combine. Add dressing a little bit at a time until salad is dressed to your liking.
-
Ladle soup into serving bowls and garnish with chopped tomatoes, parsley, and a sprinkle of sumac (if using). Serve soup with salad on the side. Enjoy!
Prep
-
Carrots / Onions / Green beans / Garlic / Dates - Prep as directed. Store carrots and onions together in one container. Store green beans, garlic, and dates in their own separate containers. (Can be done up to 5 days ahead)
-
Make vinaigrette - Whisk together vinegar, mustard, honey, and paprika. Slowly add olive oil while whisking. Taste and season with some salt and pepper if needed. (Can be done up to 5 days ahead)
-
Pork - Season pork with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
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Make
-
Heat a Dutch oven with cooking oil over medium heat. Add pork to heated oil and sear on all sides until browned but not cooked through. Add carrots and onions and saute until they begin to turn tender, 5 to 6 minutes. Add garlic, cumin, turmeric, and cinnamon and saute until fragrant, about 1 minute more.
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Add green beans and stock to the Dutch oven and bring to a simmer. Simmer, covered, until pork and vegetables are tender, ~30-35 minutes.
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When soup is finished, stir in lemon juice. Taste and season with some salt and pepper or more lemon juice if needed.
-
Place mixed greens, oranges, dates, and pistachios in a large serving or mixing bowl and toss gently to combine. Add dressing a little bit at a time until salad is dressed to your liking.
-
Ladle soup into serving bowls and garnish with chopped tomatoes, parsley, and a sprinkle of sumac (if using). Serve soup with salad on the side. Enjoy!
Prep
-
Carrots / Onions / Green beans / Garlic / Dates - Prep as directed. Store carrots and onions together in one container. Store green beans, garlic, and dates in their own separate containers. (Can be done up to 5 days ahead)
-
Make vinaigrette - Whisk together vinegar, mustard, honey, and paprika. Slowly add olive oil while whisking. Taste and season with some salt and pepper if needed. (Can be done up to 5 days ahead)
-
Pork - Season pork with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Using the saute function of an Instant Pot, add cooking oil and then add pork to heated oil. Sear until browned on all sides but not cooked through. Add carrots and onions and saute until vegetables begin to turn tender, 5 to 6 minutes. Add garlic, cumin, turmeric, and cinnamon and saute until fragrant, about 1 minute more.
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Turn off the saute function. Slowly pour in the stock and scrape up any brown bits from the bottom (this will help prevent a burn error).
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Stir in the green beans and close and lock the lid. Set the pressure valve to “sealing” and cook on manual / high pressure for 15 minutes. Allow the pressure to release naturally when finished (this could take up to 30 additional minutes).
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When soup is finished, stir in lemon juice. Taste and season with some salt and pepper or more lemon juice if needed.
-
Place mixed greens, oranges, dates, and pistachios in a large serving or mixing bowl and toss gently to combine. Add dressing a little bit at a time until salad is dressed to your liking.
-
Ladle soup into serving bowls and garnish with chopped tomatoes, parsley, and a sprinkle of sumac (if using). Serve soup with salad on the side. Enjoy!
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