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.

Country Kitchen Soup

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

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

1. In Dutch oven, brown pork in hot oil over medium-high heat.
2. 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.
3. Stir in tomatoes, oregano and a dash hot pepper sauce. Heat to boiling, reduce heat, cover and simmer 40 to 45 minutes.
4. Gently stir in okra the last 15 minutes of cooking time.
5. Serve with crackers or corn bread, if desired.

Serves 8.

Recipe provided courtesy of Pork, The Other White Meat.