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Country Dinner Soup
Courtesy of National Pork Board
Serve With:
Servings: 4
Seasoned Breadsticks Green Salad Lemon Tarts Prep Time: 15 Min. Cook Time: 60 Min. What you need:
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+ 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 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 Wine pairings:
Côtes du Rhône, Cabernet Franc, Chianti
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