Smoked Pork & Potatoes Soup - Gluten-free Recipe

This recipe is a life savior. It's not only incredibly delicious and nutritious, but it's also perfect when you have a cold (flu), or you are ill. 
A mood changer. 

It's also indicated when you are on a diet.

A gluten-free idea that could be vegan and vegetarian if you leave the meat out. Believe me, it's great without meat too. 

I make soups since I was a child. 
When I was little - probably since I was one-year-old - I used to sit in the corner of the bed and watch my mum cooking. 
She was a natural. Everything she cooked (baked or made) was a work of art. 
This recipe has the foundation of almost all her soups, although it's my invention. 

Please, be sensible about the quantities. 

If you don't have an ingredient, add something else you like. Be creative. This comfort food is not pretentious. 

Degree of difficulty: low-medium (depending on your cooking skills)

Preparation time: 25-30 minutes 

Servings: 3 - 4 

Ingredients

• 3  medium size potatoes. White, red, mixed. Maybe not sweet potatoes. They taste weird... to me. 
• 1 yellow onion. Or red, white, shallots
• 1 medium size carrot

• 1 green pepper. Or red or yellow
• 200 g smoked pork. If you don't have smoked, you can add unsmoked. The flavor will change dramatically. Anyway, you can add smoked bacon or any type of meat you prefer: chicken, beef, duck
• 2 tablespoons oil. Olive oil is my favorite, but you can use whatever you have and like
• 200 ml tomato juice

• 3-4 cups (200 ml one = 1 l) of water - depending on how liquid (thick) you want to have it. I would suggest you add first 2 cups, then wait to see if it's how you like it, then add others
• 1 teaspoon of dried thyme or savory (English?) or a few leaves if it's fresh. - I wouldn't make any soup without thyme. It's my favorite herb ever, and I am emotionally attached to it. If you decide not to add it, the taste will change a lot, but it will still be delicious.

• Optional fresh parsley, just a few leaves, to ornate and give more colors and flavor to your soup
• 1 teaspoon of salt (depending on your taste)
• Optional: 1 teaspoon of paprika (chili)

Method of preparation

• Prepare a pot or saucepan of the size you desire/have, add the oil.
• Wash the meat and chop it into 2-3 cm cubes. Put it in the saucepan over all the vegetables (onion, peppers, and carrots). Leave 5 minutes at medium heat, stirring from time to time. 
• Mince the onion and put it in the pot on top of the pork, leave it for 2 minutes, very slow cook. 
• Wash and clean the carrots, use a greater or cut it into small cubes (3 ml, less than 1 cm).
• Dice the pepper, add them (the carrots too) over the onion to cook for 1 minute, weak fire.
• Wash the potatoes, chop them (1 cm diameter or as you wish).
• Pour the hot water, add the diced potatoes, cover, and let it simmer for about 20-30 minutes.
• Put salt and tomato juice - leave 5-10 minutes, then add the minced parsley, check the taste; add more salt and paprika if you desire, plus other minced fresh parsley. Ready.
• Serve it hot with toast, fresh garlic bread, croutons, any type of bread. It's absolutely delicious.

Mentions

• Every ingredient may be replaced with whatever you like. This statement is valid for any of my recipes unless stated otherwise. If you don't like peppers, don't add any.
• I added some cabbage on this one. But I always add or take ingredients to this recipe. Sometimes I add peas, chickpeas, lentils, and so on. The sky is the limit.
• Please don't eliminate the onion, that's what gives it a special flavor. 
• Do your best to add thyme, I am sure you'll like it.
• If you cook for more people, double the quantities, and vice-versa. 
• For a vegan, vegetarian version, just eliminate the meat/pork. The taste will change, for sure, but it will still be delicious. I have tried it in, and I was delighted. 

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