Country Kitchen Soup

• 1 1/2 pounds boneless pork shoulder cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 cup carrots thinly sliced
• 2 medium potatoes thinly sliced
• 2 stalks celery sliced into 1 inch pieces
• 1 ounce onion soup mix
• 2 tablespoons sugar
• salt to taste
• pepper to taste
• 4 cups water boiling
• 2 cubes beef bouillon
• 28 ounces tomatoes cut up
• 1/4 teaspoon oregano leaves
• 1 dash hot pepper sauce
• 10 ounces okra frozen, sliced

1. In Dutch oven, brown pork in hot oil over medium-high heat. Add carrots, celery, potatoes, soup mix, sugar, salt, pepper, water and bouillon cubes and mix well. Bring to a boil, lower heat and simmer, covered, 10 minutes. Stir in tomatoes, oregano and a dash hot pepper sauce. Heat to boiling, reduce heat, cover and simmer 40-45 minutes. Gently stir in okra the last 15 minutes of cooking time.
2. Serve with crackers or corn bread, if desired.

pork shoulder, vegetable oil, carrots, potatoes, stalks celery, onion soup, sugar, salt, pepper, water boiling, beef bouillon, tomatoes, oregano, pepper sauce, okra frozen

Taken from www.yummly.com/recipe/Country-Kitchen-Soup-2247972 (may not work)