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Low-Cost Meat Cuts : Soups Will Stretch Your Food Dollars

December 11, 1986

Whereas a hearty, meaty soup warms and satisfies appetites, it also helps stretch the food dollar. A variety of low-cost meat cuts can be the beginning of a soup that's chock-full of good flavor and nutrition.

Beef in a Bowl is made with stewing beef. The chunks of meat are joined by succotash and noodles in an old-fashioned tomato-based broth. Southern Pork Soup features pieces of pork shoulder, potato, corn, okra and green pepper.

BEEF IN A BOWL

2 pounds stewing beef

1 1/2 teaspoons salt

1/8 teaspoon black pepper

3 cups water

4 cups tomato juice

2 tablespoons sugar

1 clove garlic, crushed

2 (10-ounce) packages frozen succotash

4 ounces noodles

1 tablespoon instant minced onion

Cut beef into 1-inch pieces and place in Dutch oven. Sprinkle with salt and pepper. Add water, cover tightly and simmer 1 hour. Add tomato juice, sugar and garlic and continue cooking 30 minutes.

Plunge succotash in boiling water, drain thoroughly and add to soup. Add noodles and onion and continue cooking 30 to 35 minutes or until beef and noodles are tender. Makes 8 servings.

SOUTHERN PORK SOUP

1 pound boneless pork shoulder

1 tablespoon flour

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon lard or shortening

1 medium potato, peeled and cut into 1/2-inch cubes

1 (12- to 17-ounce) can whole kernel corn, drained

1 small onion, sliced

2 tablespoons catsup

1 tablespoon honey

1 tablespoon lemon juice

1 clove garlic, minced

3 1/2 cups water

1 (10-ounce) package frozen okra, sliced

2 tablespoons diced green pepper

Cut pork into 1 1/4-inch pieces. Combine flour, salt and pepper. Dredge pork in flour mixture, then lightly brown in lard. Pour off drippings.

Add potato, corn, onion, catsup, honey, lemon juice, garlic and water. Cover tightly and simmer 1 hour.

Add okra and green pepper. Cover and simmer 30 minutes or until pork and vegetables are tender. Makes 4 servings.

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