My kids have been hounding me to write down some of my 'creations', so this recipe is a result of that 'pressure'... ;-) If you decide to use beef or venison, be sure to throw in a bay leaf. Feel free to experiment with some of your favorite spices/herbs. I may try this with chicken one of these days too. A nice crusty bread goes well with this.

Ingredients

6 serv.

cubed pork roast (or beef roast, or venison roast, or stew meat--I use left-over)1⁄2 lb
tomato sauce↗1 can
(8 ounce)
salt↗
(to taste)
beef bouillon granules↗2 teaspoons
fresh ground pepper↗1⁄2 teaspoon
clove minced garlic (or more if desired)1 clove
medium onion, chopped↗1
baby carrots, rinsed↗1 cup
large potatoes, peeled and sliced 1/2 inch thick↗2
stalks celery, sliced thin↗3
lentils↗1⁄2 cup
frozen lima beans1 cup
frozen peas↗1⁄2 cup
water↗5 cups

Step-by-step instructions

1
Brown meat and place in stockpot with garlic, onion, boullion granules, salt, pepper, lentils and carrots.
2
Simmer while preparing celery and potatoes, approximately 10 minutes.
3
Add celery and potatoes to soup stock.
4
Add remaining ingredients and simmer until potatoes and carrots are tender, approximately 20 minutes more.
5
It may be necessary to add more water.
6
Serve.

Source: food.com

Original recipe ↗

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