This hearty soup is easy to put together just before serving. Serve with buttered rye bread, celery and carrot sticks and fresh fruit.

Wild Rice and Pork Soup

2 boneless pork chops, cut into 1/2-inch cubes
1 teaspoon vegetable oil
1/2 cup chopped onion
2 teaspoons ground cumin
1/4 teaspoon garlic powder
1 cup cooked wild rice
1 (15 1/2-ounce) can great Northern beans, drained
1 (15 1/2-ounce) can chick peas, drained
1 (4-ounce) can diced green chilies, drained
1/8 teaspoon hot pepper sauce
1 (14 1/2-ounce) can chicken broth
Chopped parsley

1. In 4-quart saucepan sauté onions and pork in oil over medium-high heat until onions are soft and pork lightly browned, about 5 minutes.
2. Stir in all remaining ingredients except parsley; bring to a boil, lower heat and simmer 20 minutes.
3. Serve garnished with parsley.

Makes 6 servings.

Tip: To make one cup cooked wild rice, bring to a boil 1 1/3 cups water (or broth) with 1/3 cup wild rice; cover, lower heat and simmer for 35 to 45 minutes. Refrigerate until ready to use.

Recipe provided courtesy of Pork, The Other White Meat.