Quick-cooking tapioca gives the broth a satisfying thickness that makes every spoonful of this pork vegetable soup feel like a full bite.
Instructions
1
Season and brown the pork
2
Sprinkle the pork with garlic powder. In a large skillet, brown the meat in oil, then drain it.
3
Combine the ingredients and cook
4
Transfer the pork to a 4-quart slow cooker. Add the tomatoes, carrots, potatoes, beer, tapioca, bay leaves, Worcestershire sauce, honey, thyme, salt, pepper and nutmeg. Cover the pot and cook the soup on low for seven to eight hours, or until the meat is tender. Discard the bay leaves before serving.
