Country Kitchen Soup
Country Kitchen Soup
15 Ingredients | 1 hr 15 min | 8 Servings
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.
Ingredients
- 1 1/2 pound boneless pork shoulder, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 cup carrots, thinly sliced
- 2 medium potatoes, thinly sliced
- 2 stalks celery, sliced into 1 inch pieces
- 1 1-oz envelope dry onion soup mix
- 2 tablespoons sugar
- salt, to taste
- pepper, to taste
- 4 cups water, boiling
- 2 cubes beef bouillon
- 1 28-oz can tomatoes, cut up
- 1/4 teaspoon oregano leaves
- dash hot pepper sauce
- 1 10-oz package okra, frozen, sliced
Instructions
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 40-45 minutes. Gently stir in okra the last 15 minutes of cooking time.
Serve with crackers or corn bread, if desired.
Serves 8
Nutrition
- Calories250calories
- Protein18grams
- Fat12grams
- Sodium650milligrams
- Cholesterol50milligrams
- Saturated Fat3grams
- Carbohydrates18grams
- Fiber3grams
