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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 cornbread and apple salad.

Country Cupboard Soup

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 can (28 ounces) tomatoes, crushed
1/4 teaspoon oregano leaves, crushed
Dash red pepper sauce

1. 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.

Serves 6.

Nutrition Facts
Calories 169 calories
Protein 11 grams
Fat 4 grams
Sodium 580 milligrams
Cholesterol 23 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

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