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 to 45 minutes. Enough time to get everyone settled and
ready for supper. Serve with cornbread and apple salad.
Country
Cupboard Soup
- 1/2 pound boneless pork
loin, (or two boneless pork chops) cut into 1/2-inch cubes
- 1 teaspoon vegetable oil
1 cup thinly sliced carrots
1 cup sliced potatoes
1 envelope dry onion soup mix
2 tablespoons granulated sugar
Black pepper, to taste
4 cups water
1 (28-ounce) can 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 to 45 minutes.
Serves 6.
Recipe provided courtesy
of Pork, The Other White Meat.
