Country Dinner Soup
Courtesy of National Pork Board
Serve With:
Seasoned Breadsticks
Green Salad
Lemon Tarts
Servings: 4
Seasoned Breadsticks
Green Salad
Lemon Tarts
Prep Time: 15 Min.
Cook Time: 60 Min.
What you need:
* 1 1/2 lbs. boneless pork shoulder, cut in 1-in. cubes
* 2 Tbsp. vegetable oil
* 1 c. thinly sliced carrots
* 2 medium potatoes, thinly sliced
* 2 stalks celery, sliced
* 1 (1 oz.) package onion soup mix
* 2 Tbsp. sugar
* salt and pepper to taste
* 1 c. water
* 2 c. (16 oz.) Swanson beef broth
* 1 can (28 oz.) tomatoes, cut up
* dash of hot pepper sauce (like Tabasco)
* 1/4 tsp. oregano leaves
* 2 Tbsp. vegetable oil
* 1 c. thinly sliced carrots
* 2 medium potatoes, thinly sliced
* 2 stalks celery, sliced
* 1 (1 oz.) package onion soup mix
* 2 Tbsp. sugar
* salt and pepper to taste
* 1 c. water
* 2 c. (16 oz.) Swanson beef broth
* 1 can (28 oz.) tomatoes, cut up
* dash of hot pepper sauce (like Tabasco)
* 1/4 tsp. oregano leaves
What to do:
1. In Dutch oven or large skillet with lid, brown pork in oil over medium-high heat.
2. Add carrots, celery, potatoes, soup mix, sugar, salt, pepper, water and beef broth; mix well.
3. Bring to a boil and lower heat. Cover and simmer 10 min..
4. Stir in tomatoes, hot sauce and oregano. Return to boil, then reduce heat and simmer, covered 45-60 min. until pork is fork tender.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Add carrots, celery, potatoes, soup mix, sugar, salt, pepper, water and beef broth; mix well.
3. Bring to a boil and lower heat. Cover and simmer 10 min..
4. Stir in tomatoes, hot sauce and oregano. Return to boil, then reduce heat and simmer, covered 45-60 min. until pork is fork tender.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Wine pairings:
Côtes du Rhône, Cabernet Franc, Chianti