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Soups & StewsSoups with Meat: Co - Ox >  Country Kitchen Soup


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Serves 8

1-1/2 pound boneless pork shoulder, cut into 1-inch cubes

2 tablespoons vegetable oil
1 cup thinly sliced carrots
2 stalks celery, sliced into 1-inch pieces
2 medium potatoes, thinly sliced
1 1-oz. envelope dry onion soup mix
2 tablespoons sugar
Salt and pepper, to taste
4 cups boiling water
2 beef bouillon cubes
1 can (28 oz.) tomatoes, cut up
1/4 teaspoon oregano leaves
Dash red pepper sauce
1 package (10oz.) sliced okra, frozen 

Cooking Directions

In Dutch oven, brown pork in hot oil over medium-high heat.

Add carrots, celery, potatoes, soup mix, sugar, salt, pepper, water and bouillon cubes and mix well.

Bring to a boil, lower heat and simmer, covered, 10 minutes.

Stir in tomatoes, oregano and a dash hot pepper sauce

Heat to boiling, reduce heat, cover and simmer 40-45 minutes.

Gently stir in okra the last 15 minutes of cooking time.
Serve with crackers or corn bread, if desired.

Serving Suggestions
This Southern-style simmered soup will feed eight hungry souls—and leftovers just get better in the refrigerator overnight. Serve with cornbread and celery sticks.

Nutrition Facts
Calories 250 calories; Protein 18 grams; Fat 12 grams; Sodium 650 milligrams; Cholesterol 50 milligrams; Saturated Fat 3 grams; Carbohydrates 18 grams; Fiber 3 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit 



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