This is a hearty soup to serve as a main dish. A salad and crusty bread complete the meal. Any leftovers can be reheated or frozen.
for Lunch or Dinner
Time to prepare: 10 minutes
| 3/4 lb. boneless pork. such as cutlets
2 Tbsp. all-purpose flour
1 Tbsp. oil
1 medium onion, chopped
2 stalks celery, diced
3 chicken bouillon cubes
3 cups water
1/2 tsp. dried marjoram leaves
2 cups (2 large) diced and peeled
1 can (4 oz.) mushroom stems and pieces
1/2 medium green pepper, chopped
2 Tbsp. diced pimiento
Chopped parsley, preferably Italian-style
| Cut pork in l^-inch cubes. Shake with flour in plastic bag until coated. Heat oil in 3-quart saucepan. Add
pork and brown lightly.
Add onion. Saute 2 to 3 min. longer. Add celery, bouillon cubes, water and marjoram. Bring to boiling. Cover and simmer 15 min.
Add potatoes and mushrooms with liquid. Bring to boiling again.
Sprinkle with parsley. Ladle into bowls.