Rich and Creamy Pork and Vegetable Soup 

Here’s Chef Ali’s first Soup Recipe for Whitt’s Place. It’s a hearty and colorful soup with great flavors. It’s just what you need for the cold nights ahead!


  • 1 pound ground pork
  • 3 slices of bacon sliced
  • 1 onion chopped
  • 1 zucchini large chopped
  • 2-3 carrots chopped
  • 1 large sweet potato chopped
  • 1 bag small Yukon gold potatoes cut into chunks
  • 4 cups chicken stock
  • 2 cups coconut milk
  • 1 tsp dried thyme
  • 1/2 tsp celery seed
  • 1/2 tsp salt
  • 1 tsp pepper
  • 2 cloves of garlic fine chopped


Cook the sliced bacon in a large pot until crisp, add the onions, and cook them until translucent in the bacon grease. Add the ground pork and brown.  Then add all the chopped veggies, herbs, garlic, and salt & pepper and stir to combine. Add the stock and coconut milk to the pot and bring to a boil, then simmer until the veggies are tender. Depending on how large you chopped your vegetables, this will take different times, but no more than 30 minutes. Taste to see if it needs more salt and then serve it up with some crusty bread and Amish butter from Whitt’s Place!  Super easy! It’s a great way to clean out your veggie drawer and have a hearty meal for the cold nights ahead.