Wild Rice and Pork Soup
photo by Barb G.
- Ready In:
- 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 (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.
Questions & Replies
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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
RECIPE SUBMITTED BY
I live in a small town in western colorado and I love to cook. I have 2 children, one is grown and out of the house, the other is in High School. I love reading, birdwatching, growing pretty flowers, Pearl Jam and Colorado Rockies Baseball.