Prep 10 mins
Cook 25 mins
Very simple, very tasty..good for your soup with wild rice (which is actually a grain), pork and beans. Great for a cold dreary day
- 2 boneless pork chops, cut into 1/2 in cubes
- 1⁄2 cup minced onion
- 1 teaspoon vegetable oil
- 2 teaspoons ground cumin
- 1⁄4 teaspoon garlic powder
- 1 cup wild rice, cooked
- 1 (15 1/2 ounce) can great northern beans, drained
- 1 (15 1/2 ounce) can chickpeas, drained
- 1 (4 ounce) can green chilies
- 3 dashes Frank's red hot sauce (or your fave hot stuff)
- 1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can water
- chopped parsley, for garnish
- cook wild rice according to package directions, so that you yield 1°C Saute pork and onions in oil in a large dutch oven over medium heat for about 5 minutes, until onions get transparent and pork is lightly brown.
- Stir in everything else, except parsley.
- Simmer for 20-25 minutes.
- Serve steaming hot with parsley sprinkled on top.
Made this yesterday when GS (9yrs old) was here and he kept eating and eating and eating! Very wonderful soup. The soup doesn't not have alot of broth ( easily remedied, more broth) but it has excellent flavor. I did use regular white rice as that is what I had, can't wait to try it with wild rice. Even my DH who is not really soup lover gave it a thumbs up. Will definitely make on a regular basis. Thanks so much for pure yuummmm. Laurel
Excellent soup! I used leftover pork and made it the lazy way, I thinly sliced the onions used instant rice. I dumped all the other ingredients in a pot and simmered it until everything was hot.
Very tasty soup,very good for you and easy to make. I did use ham instead of pork chops, other than that I made it as stated in the recipe using 2 cans of chickeb broth and cut down on the HOT sauce. DH doesn't care for to HOT & spicy foods. Thank you Carrie for posting the recipe.