Country Cupboard Soup

1/2 pound boneless pork loin, (or two boneless pork chops) cut into 1/2-inch cubes
1 teaspoon vegetable oil
1 cup thinly sliced carrots
1 cup sliced potatoes
1 envelope dry onion soup mix
2 tablespoons granulated sugar
Black pepper, to taste
4 cups water
1 (28-ounce) can tomatoes, crushed
1/4 teaspoon oregano leaves, crushed
Dash red pepper sauce


Heat oil in Dutch oven and brown pork, stirring occasionally. Add remaining ingredients and bring to a boil, reduce heat to simmer and cover and cook gently for 30 to 45 minutes.
Serves 6.


Cuts from the loin do not need to be stewed as long as the less-tender shoulder cuts, so this soup is ready in 30 to 45 minutes. Enough time to get everyone settled and ready for supper. Serve with cornbread and apple salad.