FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food History | Food_Timeline | RECIPES | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_&_Tours | Trivia_Quizzes | Food_Poems | Free_Magazines | Food Festival_&_Events
FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
CULINARY SCHOOLS and
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
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
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.
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.
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
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.