Recipe by Cindy Lynn
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.
Top Review by Rita~
I had a hard time posting how many stars for this recipe. I found the pork to get very tough. I do wish I used Beef or maybe even chicken! I did add 3 ears of fresh white corn. Cut off the husks. No need for all the water I used only 3 1/2 cups. Added parsley,bay leaf, oregano. Lentils is what caught my eye to this recipe. Skip the meat and it`s a five star recipe!I let this simmer while watching a movie so the meat just didn`t do it for me.The flavors are so outstanding I would have rated 5 but the meat wanted me to rate it 3 star so came about 4 stars for this recipe.
- 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 See How It's Made
- Brown meat and place in stockpot with garlic, onion, boullion granules, salt, pepper, lentils and carrots.
- Simmer while preparing celery and potatoes, approximately 10 minutes.
- Add celery and potatoes to soup stock.
- Add remaining ingredients and simmer until potatoes and carrots are tender, approximately 20 minutes more.
- It may be necessary to add more water.