A perfect, hearty soup for a busy fall day.
Ingredients:
1 lb. Cubed pork
¼ cup dried lentils
4 cups water, divided
¼ cup italian dressing
salt and pepper to taste
2 T. chicken bouillon
6 medium carrots
2 stalks celery, diced
6 med. Potatoes
1 medium onion, chopped
¼ cabbage sliced thin and chopped
Directions:
Brown the pork if desired. Place the pork, lentils, 2cups of water, Italian dressing, salt and pepper into a crock pot. Cook on low for 4-5 hours. When pork is done, turn crock pot on high, adding about 2 more cups of water and chicken bouillon. In a separate pan cook celery and carrots together until done. Boil potatoes until just tender. Don't overcook. While potatoes, celery, carrots are cooking, add onion and cabbage to the crock pot. Cook until translucent and soft. Drain the other vegetables and add them to the crock pot. Serve immediately. Enjoy!
Recipe created by Marilyn Hendrickson (my mother)
