Country Kitchen Soup

1-1/2 pound Acre Station Meat Farm boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil
1 cup thinly sliced carrots
2 stalks celery, sliced into 1-inch pieces
2 medium potatoes, thinly sliced
1 1-oz. envelope dry onion soup mix
2 tablespoons sugar
Salt and pepper, to taste
4 cups boiling water
2 beef bouillon cubes
1 can (28 oz.) tomatoes, cut up
1/4 teaspoon oregano leaves
Dash red pepper sauce
1 package (10oz.) sliced okra, frozen

Cooking Directions
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.
Serve with crackers or corn bread, if desired.

Serves 8

Serving Suggestions
This Southern-style simmered soup will feed eight hungry souls—and leftovers just get better in the refrigerator overnight. Serve with cornbread and celery sticks.
 

Country Cupboard Soup

1/2 pound Acre Station Meat Farm boneless pork loin, (or two boneless pork chops) cut into 1/2-inch cubes
1 teaspoon oil
1 cup thinly sliced carrots
1 cup sliced potatoes
1 envelope dry onion soup mix
2 tablespoons sugar
Black pepper, to taste
4 cups water
1 can (28 ounces) tomatoes, crushed
1/4 teaspoon oregano leaves, crushed
Dash red pepper sauce

Cooking Directions
Heat oil in Dutch oven and brown pork, stirring occasionally. Add remaining ingredients and bring to a boil, reduce heat to simmer and cover and cook gently for 30-45 minutes.

Serves 6

Serving Suggestions
Cuts from the loin do not need to be stewed as long as the less-tender shoulder cuts, so this soup is ready in 30-45 minutes. Enough time to get everyone settled and ready for supper. Serve with cornbread and apple salad.
 

Chunky Pork and Sausage Chili

1 pound Acre Station Meat Farm boneless pork country-style ribs, cut into 3/4-inch cubes
1/2 pound fully cooked smoked sausage, cut into 1/2-inch slices
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, crushed
1 15-oz. can black beans, rinsed and drained
1 15-oz. can tomato sauce
1 10-oz. can diced tomatoes with green chiles
1 cup beer (room temperature), or water
2 teaspoons chili powder
1/2 teaspoon ground cumin
Salt and pepper, to taste

Cooking Directions
Place all ingredients in 4-quart slow cooker; mix gently. Cover and cook on low heat setting for 8-10 hours until pork is tender.

Serves 6

Serving Suggestions
This hearty southwestern stew is chunky with pork, sausage, and beans. Serve from the slow cooker directly over hot cooked rice, with cornbread or with corn tortillas, and accompany with celery and carrot sticks. Garnish with a dollop of sour cream and chopped fresh cilantro, if desired.
 

Black-Eyed Pea and Ham Hock Soup

1 3/4 cups dried black-eyed peas
1 tablespoon canola oil
2 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
2 cloves garlic, minced (1 teaspoon)
8 cups canned low-sodium chicken broth
1/2 to 1 teaspoon crushed red pepper
4 Acre Station Meat Farm smoked pork hocks
8 ounces collard greens, stems removed and cut into thin strips
Freshly ground black pepper, to taste

Cooking Directions
Sort and wash beans; place in soup pot or large Dutch oven. Cover with water 6 cups cold water. Let stand for 8 to 12 hours. Drain beans.

Wipe soup pot dry. Heat oil in pot. Add onions, celery, carrots and garlic. Cook over medium heat for 5-8 minutes or until almost tender, stirring occasionally.

Stir in broth and red pepper into onion mixture. Add peas and pork hocks. Bring to boil. Reduce heat. Cover and gently simmer for 2-2 1/2 hours or until peas are tender.

Remove pork hocks from soup. Cut meat from bones and chop. Add meat to soup; discard bones and skin. Cover and refrigerate until serving time.

To serve, bring to soup to boil. Add collared greens; cook and stir just until greens are wilted. Spoon into bowls.

Serves 6

*Note - Pork hocks, also called ham hocks, are the
lower portion of the hog’s hind legs. They’re great for making soup because they’re inexpensive, yet add a lot of delicious “ham”flavoring to the soup.
 

Black Bean Chili

1 1/2 pounds Acre Station Meat Farm boneless pork, cut into 1/2-inch cubes
2 15 1/2-oz. cans black beans, drained
1 cup chopped onion
1 cup chopped yellow bell pepper
1 cup thick and chunky salsa
1 15 1/2-oz. can diced tomatoes, do not drain
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper
Garnish: sour cream, shredded Cheddar cheese (optional)

Cooking Directions
Combine all ingredients except garnishes in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours. Top individual bowls with sour cream and Cheddar cheese.

Serves 4

Serving Suggestions
Basic ingredients that go together easily. Let slow cook during the day and come home to a hearty chili. Serve with tortilla chips and a green salad.
 

Italian Sausage Soup

1/2 pound Acre Station Meat Farm Italian sausage, casing removed
1 small onion, diced
1 clove garlic, crushed
1 14 1/2-oz. can chicken broth
1 15-oz. can Italian-style diced tomatoes
1 15-oz. can white beans (Great Northern or cannellini)
1/2 teaspoon dry oregano, crushed
1/2 teaspoon dry marjoram, crushed
1/2 teaspoon salt
Dash of crushed red pepper flakes, or to taste

Cooking Directions
In a large heavy saucepan brown sausage over medium-high heat; stir in onion and garlic; cook and stir until soft, about 3 minutes. Stir in all remaining ingredients, bring to a boil, lower heat and simmer for about 8-10 minutes. Makes six one-cup servings.

Serves 6

Serving Suggestions
Experiment with hot or mild sausage in this soup and your family's tastes. Serve with warm crusty bread.