The Best Hearty Soup

See this Dutch oven? It came from my grandmother. And it’s a prized family treasure, to be sure.

Grandma passed on a few years ago at just short of 102. It’s hard to believe, isn’t it?

My grandmother grew up on a farm, and always had a huge vegetable garden and wonderful fruit trees. We spent a lot of time picking fruit. Amazingly, she never learned to drive, so she walked anywhere she needed to go. No wonder she lived so long!

The Dutch oven and my grandmother.

When we moved her from her home to an apartment, Grandma asked me what I wanted to keep. Big surprise, I chose her Dutch oven, and a set of mixing bowls. I’ve since passed the mixing bowls down to her great granddaughter, passing down my Grandma’s recipe’s intertwined with memories of her, and our family’s legacy.

This recipe from Better Homes and Gardens was made from my grandmother’s Dutch oven. Lentils are a no-brainer when it comes to soup. Quick cooking and so creamy. I like the use of boneless pork chops, instead of sausage – it’s a much leaner choice. No bacon, please. After all, I’m trying to cook light.

Happy cooking!

Hearty Lentil and Pork Soup

10 cups water
8 ounces lean boneless pork chops, cut into 1/2-inch cubes
2 cups chopped onion
1-1/2 cups chopped carrot
1-1/3 cups lentils, rinsed and drained
1 cup chopped celery with leaves
1 cup chicken broth
1-1/2 teaspoons dried marjoram, crushed
1 teaspoon dried basil, crushed
1/4 teaspoon pepper
1/8 teaspoon ground cumin
1 bay leaf
1 6-ounce can tomato paste

Servings: Makes 8 main-dish servings.

In a 4-1/2-quart Dutch oven combine all ingredients except tomato paste. Bring to a boil, reduce heat and simmer for 20 minutes. Remove bay leaf, and stir in the tomato paste. Cook another 10 minutes until lentils and vegetables are tender.

What’s good for me in this dish?

Lentils are a good source of protein, iron, phosphorus and copper. They are also a very good source of fiber. Lentils, being a legume, are known to reduce your risk of heart disease thanks to their magnesium and folate. They also help regulate blood sugar.

Calories per serving:

Calories 204, Total Fat 4g, Saturated Fat 1g, Cholesterol 15mg, Sodium 760mg, Carbohydrate 30g, Fiber 4g, Protein 15g. Daily Values: Vitamin A 69%, Vitamin C 26%, Calcium 5%, Iron 27%.

Weight Watchers Points 4

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

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