Wild Rice and Pork Soup

Name: Wild Rice and Pork Soup
Total time: 2400 s
Yield: 6 servings
Ingredients: 2 boneless pork chops cut into 1/2-inch cubes; 1 teaspoon oil; 1/2 cup onions chopped; 2 teaspoons ground cumin; 1/4 teaspoon garlic powder; 1 cup wild rice cooked; 15 1/2 ounces Great Northern Beans drained; 15 1/2 ounces chickpeas drained; 4 ounces diced green chilies drained; 1/8 teaspoon hot pepper sauce; 14 1/2 ounces chicken broth; fresh parsley chopped

Pork

12Ingredients

300Calories

40Minutes

Description

This hearty soup is easy to put together just before serving. Serve with buttered rye bread, celery and carrot sticks and fresh fruit. To make one cup cooked wild rice, bring to a boil 1 1/3 cups water (or broth) with 1/3 cup wild rice; cover, lower heat and simmer for 35-45 minutes. Refrigerate until using.

Ingredients

servings:

2 boneless pork chops (cut into 1/2-inch cubes)
1 teaspoon oil
1/2 cup onions (chopped)
2 teaspoons ground cumin
1/4 teaspoon garlic powder
1 cup wild rice (cooked)
15 1/2 ounces Great Northern Beans (drained)
15 1/2 ounces chickpeas (drained)
4 ounces diced green chilies (drained)
1/8 teaspoon hot pepper sauce
14 1/2 ounces chicken broth
fresh parsley (chopped)

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Directions

1In 4-quart saucepan sauté onions and pork in oil over medium-high heat until onions are soft and pork lightly browned, about 5 minutes. Stir in all remaining ingredients except parsley; bring to a boil, lower heat and simmer 20 minutes. Serve garnished with parsley.
2To make one cup cooked wild rice, bring to a boil 1 1/3 cups water (or broth) with 1/3 cup wild rice; cover, lower heat and simmer for 35-45 minutes. Refrigerate until using.

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