 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
My kids have been hounding me to write down some of my 'creations', so this recipe is a result of that 'pressure'... ;-) If you decide to use beef or venison, be sure to throw in a bay leaf. Feel free to experiment with some of your favorite spices/herbs. I may try this with chicken one of these days too. A nice crusty bread goes well with this. Ingredients:
1/2 lb cubed pork roast (or beef roast, or venison roast, or stew meat--i use left-over) |
1 (8 ounce) can tomato sauce |
salt (to taste) |
2 teaspoons beef bouillon granules |
1/2 teaspoon fresh ground pepper |
1 clove minced garlic (or more if desired) |
1 medium onion, chopped |
1 cup baby carrots, rinsed |
2 large potatoes, peeled and sliced 1/2 inch thick |
3 stalks celery, sliced thin |
1/2 cup lentils |
1 cup frozen lima beans |
1/2 cup frozen peas |
5 cups water |
Directions:
1. Brown meat and place in stockpot with garlic, onion, boullion granules, salt, pepper, lentils and carrots.
2. Simmer while preparing celery and potatoes, approximately 10 minutes.
3. Add celery and potatoes to soup stock.
4. Add remaining ingredients and simmer until potatoes and carrots are tender, approximately 20 minutes more.
5. It may be necessary to add more water.
6. Serve.
|
|