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Soups - Pork and Winter Squash Stew

  • 2 pounds lean, boneless pork, cut into 1-inch cubes
  • 2 tablespoons cooking oil, divided
  • 2 cups chopped onion
  • 2 garlic cloves, minced
  • 3 cups fresh mushrooms
  • 2 1/2 cups diagonally sliced carrots
  • 2 (14.5-ounce) cans Italian stewed tomatoes
  • 2 teaspoons dried thyme
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons salt
  • 4 cups peeled and cubed butternut squash
  • Hot cooked noodles

In a four-quart Dutch oven, brown pork in 1 tablespoon oil; remove from pan, drain, and set aside. Heat remaining oil in same pan over medium heat; sauté onion and garlic for three minutes.
Return pork to pan and add mushrooms, carrots, tomatoes, and seasoning; bring to a boil. Reduce heat, cover, and simmer one hour. Add squash and simmer, uncovered, for 30 minutes or until meat and vegetables are done.
Serve over noodles if desired.
Submitted By: Barbara Patton
Pall Mall
Fentress Farmers Co-op
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