This Southern-style simmered soup will
feed eight hungry souls—and leftovers just get better in
the refrigerator overnight. Serve with cornbread and celery sticks.
Country Kitchen
Soup
1 1/2 pound boneless pork
shoulder, cut into 1-inch cubes
2 tablespoons vegetable
oil
1 cup thinly sliced carrots
2 medium potatoes, thinly sliced
1 (1-ounce) envelope dry onion soup mix
2 tablespoons granulated sugar
Salt and pepper, to taste
4 cups boiling water
2 beef bouillon cubes
1 can (28 ounces) tomatoes, cut up
1/4 teaspoon oregano leaves
Dash red pepper sauce
1 package (10 ounces) sliced okra, frozen
In Dutch oven, brown pork
in hot oil over medium-high heat.
Add carrots, celery, potatoes,
soup mix, sugar, salt, pepper, water and bouillon cubes and mix
well. Bring to a boil, lower heat and simmer, covered, 10 minutes.
Stir in tomatoes, oregano
and a dash hot pepper sauce. Heat to boiling, reduce heat, cover
and simmer 40 to 45 minutes.
Gently stir in okra the
last 15 minutes of cooking time.
