Country Dinner Soup
Recipe provided courtesy of National Pork Board.
1 1/2 pounds boneless pork shoulder, cut in 1-inch cubes
2 tablespoons vegetable oil
1 cup thinly sliced carrots
2 medium potatoes, thinly sliced
2 stalks celery, sliced
1 (1-ounce) package onion soup mix
2 tablespoons granulated sugar
Salt and ground black pepper to taste
1 cup water
2 cups (16 ounces) beef broth
1 can (28-ounce) tomatoes, cut up
Dash of hot pepper sauce (like Tabasco)
1/4 teaspoon oregano leaves
- In Dutch oven or large skillet with lid, brown pork in oil over medium-high heat.
- Add carrots, celery, potatoes, soup mix, sugar, salt, pepper, water and beef broth; mix well.
- Bring to a boil and lower heat. Cover and simmer 10 minutes.
- Stir in tomatoes, hot sauce and oregano. Return to boil, then reduce heat and simmer, covered 45 to 60 minutes until pork is fork tender.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.