Vegetable-Pork Soup

Ingredients

• 1 pound pork stew meat or lamb stew meat, cut into 1/2-inch cubes
• 1 tablespoon cooking oil
• 1/2 cup chopped onion
• 1 teaspoon paprika
• 3 cups beef broth (see recipe, page 372, or tip, page 373)
• 1 cup peeled potatoes cut into 1/2-inch cubes
• 1 cup loose-pack frozen whole kernel corn
• 1 cup peeled winter squash or sweet potatoes cut into 1/2-inch cubes
• 2/3 cup chopped tomato
• 1/2 teaspoon garlic salt
• 1 cup torn fresh spinach

Instructions

1. In a large saucepan brown half of the meat in hot oil. Remove meat from Dutch oven. Brown remaining meat with onion and paprika. Drain Return all meat to Dutch oven. Add beef broth Bring to boiling; reduce heat. Cover; simmer for 30 minutes. Add potatoes, corn, squash, tomato, garlic salt, and 1/8 teaspoon pepper. Return to boiling; reduce heat. Cover; simmer for 15 to 20 minutes or till vegetables are tender.
2. Stir in spinach. Simmer for 3 to 5 minutes till spinach is tender. If necessary, skim fat.
3. Crockery-cooker directions: Brown the meat, onion, and paprika in oil as above. In a 3 1/2- or 4-quart electric crockery cooker, layer potatoes, corn, squash, and tomato. Place meat-onion mixture atop. Combine 1 1/2 cups beef broth, garlic salt, and 1/8 teaspoon pepper. Pour over mixture in crockery cooker. Cover and cook on low-heat setting for 10 to 12 hours. If necessary, skim fat. Stir in spinach just before serving.