Ingredients:
1/2 lb cubed pork roast ( or beef roast, or venison roast, or stew meat–I use left-over)
1 (8 ounce) cans tomato sauce
salt ( to taste)
2 teaspoons beef bouillon granules
1/2 teaspoon fresh ground pepper
1 clove minced garlic ( or more if desired)
1 medium onions, chopped
1 cup baby carrots, rinsed
2 large potatoes, peeled and sliced 1/2 inch thick
3 stalks celery, sliced thin
1/2 cup lentils
1 cup frozen lima beans
1/2 cup frozen peas
5 cups water
Directions:
Brown meat and place in stockpot with garlic, onion, boullion granules, salt, pepper, lentils and carrots.
Simmer while preparing celery and potatoes, approximately 10 minutes.
Add celery and potatoes to soup stock.
Add remaining ingredients and simmer until potatoes and carrots are tender, approximately 20 minutes more.
It may be necessary to add more water.
Serve.
Servings: 6-8
Time preparation: 15 min.
Time total: 55 min.