COUNTRY CUPBOARD SOUP
Serves 6
1/2 pound boneless pork loin, (or two boneless pork chops) cut into 1/2-inch cubes
1 teaspoon oil
1 cup thinly sliced carrots
1 cup sliced potatoes
1 envelope dry onion soup mix
2 tablespoons sugar
Black pepper, to taste
4 cups water
1 can (28 ounces) tomatoes, crushed
1/4 teaspoon oregano leaves, crushed
Dash red pepper sauce
Cooking Directions
Heat oil in Dutch oven and brown pork, stirring occasionally.
Add remaining ingredients and bring to a boil, reduce heat to simmer and cover and cook gently for 30-45 minutes.
Serving Suggestions
Cuts from the loin do not need to be stewed as long as the less-tender shoulder cuts, so this soup is ready in 30-45 minutes. Enough time to get everyone settled and ready for supper. Serve with cornbread and apple salad.
Nutrition Facts
Calories 159 calories; Protein 11 grams; Fat 3 grams; Sodium 713 milligrams; Cholesterol 19 milligrams; Saturated Fat 1 grams; Carbohydrates 25 grams; Fiber 4 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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