Pork and Macaroni Soup

Prepare the Broth In a large pot, add the pork shoulder, water, onions, garlic, carrots, celery, bay leaves, salt, and pepper.

2.Bring the broth to a boil, then reduce the heat to low and simmer for 1 hour, or until the pork is tender.

Cook the Macaroni While the broth is simmering, cook the macaroni according to the package instructions. Drain and set aside.

Cook the Potatoes In a separate pan, heat the vegetable oil over medium heat. Add the potatoes and cook until golden brown and crispy. Transfer the potatoes to a paper towel-lined plate.

Remove the Pork Once the pork is tender, remove the bay leaves from the broth and discard. Use a slotted spoon to remove the pork from the pot and set aside.

Blend the Broth Using an immersion blender, blend the broth until smooth. Alternatively, you can transfer the broth to a blender and blend in batches. Return the blended broth to the pot.

Add the Remaining Ingredients Add the cooked macaroni, crispy potatoes, frozen peas, and reserved pork to the pot. Simmer for an additional 10 minutes, or until the peas are cooked through.

Serve the Soup Serve the soup hot, garnished with fresh chopped parsley.