You can easily prepare this hearty soup recipe and enjoy it with servings of buttered rye bread, celery and carrot sticks and fresh fruit.
INGREDIENTS
2 boneless pork chops, cut into 1/2-inch cubes
1 teaspoon vegetable oil
1/2 cup chopped onion
2 teaspoons ground cumin
1/4 teaspoon garlic powder
1 cup cooked wild rice
1 (15 1/2-ounce) can great Northern beans, drained
1 (15 1/2-ounce) can chick peas, drained
1 (4-ounce) can diced green chilies, drained
1/8 teaspoon hot pepper sauce
1 (14 1/2-ounce) can chicken broth
Chopped parsley
DIRECTIONS
Set a 4-quart saucepan with oil over moderate-high heat and saute the onions and pork. Cook for about 5 minutes or until the onions are soft and pork are slightly browned.
Mix in the rest of the ingredients aside from parsley and let it come to a boil. Reduce heat and allow simmering for 20 minutes.
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