Recipe: Country Pork Soup (with cabbage and tomatoes)

COUNTRY PORK SOUP

1 teaspoon Crisco Oil
1 pound trimmed lean boneless pork, cut in 1/2-inch cubes
1/2 pound cabbage, shredded
2 medium green bell peppers, chopped
1 medium onion, chopped (about 1/2 cup)
1 clove garlic, minced
1 1/2 quarts water
2 cans (14 1/2 ounces each) no salt added whole tomatoes, undrained and chopped
1 tablespoon steak sauce
2 teaspoons instant chicken flavor bouillon granules
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1/4 teaspoon red pepper sauce (or to taste)
3/4 cup nonfat dairy sour cream alternative (for serving)

Heat Crisco Oil in large Dutch oven on medium-high heat. Add meat. Brown on all sides. Drain. (Wipe Dutch oven dry with a paper towel.)

Return pork to Dutch oven. Add cabbage, green pepper, onion and garlic. Cook on medium heat until vegetables are tender.

Stir in 1 1/2 quarts water, undrained tomatoes, steak sauce, bouillon granules, salt, pepper and bay leaf. Bring to a boil. Cover. Reduce heat. Simmer one hour.

Remove bay leaf before serving. Stir in hot pepper sauce. Top each serving with one tablespoon sour cream.

Makes 12 Servings
Source: Black Family Dinner Quilt Cookbook by Dorothy I. Height and National Council of Negro Women