Wild Rice and Pork Soup
This hearty soup is easy to put together just before serving. Serve with buttered rye bread and fresh fruit.
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 (15.5-ounce) can great Northern beans, drained and rinsed
1 (15.5-ounce) can chick peas, drained and rinsed
1 (4-ounce) can diced green chiles, drained
1/8 teaspoon hot pepper sauce
1 (14.5-ounce) can chicken broth
Chopped flat-leaf parsley
- 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.
- Stir in all remaining ingredients except parsley; bring to a boil, lower heat and simmer 20 minutes.
- 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 and photograph provided courtesy of National Pork Board.