I cooked a bone-in pork loin roast last night. Can I use the leftover bones to make a soup?

Pea soup is a good one. Just use the pork bone instead of a ham bone. I'm sure it will be wonderful.

SPLIT PEA & HAM SOUP

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1 lb. dried green split peas

5 c. chicken stock or canned broth

5 c. water

1 meaty ham bone or 2 smoked ham hocks

2 ribs celery, leaves included, diced

3 tbsp. chopped fresh Italian (flat-leaf) parsley

1/2 tsp. crumbled dried tarragon leaves

1/4 c. unsalted butter

1 c. diced carrots

1 c. diced onions

5 cloves garlic, minced

1 leek (white part only), rinsed and sliced

2 tbsp. dry sherry (optional)

1/2 tsp. freshly ground pepper

Rinse split peas in strainer, then combine with stock and water in large soup pot or slow cooker. Bring to boil.

Add ham bone, celery, 1 tablespoon parsley and the tarragon. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, 45-60 minutes.

Melt the butter in a saucepan over medium-low heat. Add the carrots, onion, garlic and leek. Cook until the vegetables and the split peas are tender (about 30 minutes). Simmer, partially covered, 30 more minutes (or if using a slow cooker, it may be left for 2 or 3 hours.

Remove the soup from the heat. Remove the ham bone and shred the meat from the bone, removing any excess fat. Return the meat to the soup.

Add the sherry, pepper and remaining 2 tablespoons parsley. Heat through, and serve immediately.

Leftover Pork Roast Soup

I would start with a vegetable stock by softening a chopped onion, a carrot and a few stems of celery in a little oil to develop some flavour and add some water adding some dried herbs and spices and the bones. Add more water to cover and bring to the boil and then reduce heat for it to slowly simmer.

I would us some thyme and Rosemary and probably sage and if there was the pan juices left I would skim off the fat and add that also. Let the flavours develop for awhile and then have a taste. I will probably need some salt, and you can see if you want to add more seasonings.

Strain out the veggies and bones, and you will have a good meaty stock or add more veggies for a vegetable soup.

You can they have little flavour, but would proven some, even dice a bit of the leftover meat into the soup, I do this when I have ham or cottage roll with split pea soup, for roasted pork loin a minestrone or a hearty cabbage based soup would be nice, even a beet borscht is fine, I make mine with pork products even a bit of bacon will perky it up too.

Yes, you most certainly can. A very good idea is to soak beans overnight,wash well and put it on to boil. add the bones,season and let it cook slowly. Then enjoy

Pearl barley soaked overnight,bones and vegetables, season and cook till done. Nice winter broth

Yes!! do this the same way you do the turk or chick carcass. So use more sage and apple for your soups, maybe add some mint and clove to it.

That makes lovely soup or stew.

It also makes a great pot of beans!! whatever variety of beans you like.

Yes just make sure to roast the bones at 350 for about 30 mins prior to adding it to a large pot of water, 1 large onion, 6 stalks of celery, and 4 large carrots.

Yep, add some veggies like onion and celery and spices and make your own stock. Use chicken broth instead of water for more flavor.

Absolutely!

I dont think thats a good idea