Country Cupboard Soup
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 hot cornbread and canned peaches.
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.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.