Reviewed: Feb. 19, 2009

I thought this was a great cold day soup. I substituted 2 cups cooked white rice for the potatos and it was very hearty and yummy. My teenage son couldn't get enough after diving practice!!!

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Reviewer:

christy rawson

Cooking Level: Expert

Home Town: Rock Springs, Wyoming, USA

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Reviewed: Jan. 10, 2009

Very good! I dropped a star because it needs some doctoring to really be all it can be. I did the first step the night before, then before reheating it to finish cooking I took out the the pork chops and shredded them. After adding the rest of the ingredients, I added some garlic salt, a few red pepper flakes, black pepper, red wine, and worcestershire sauce. I also thickened it just a bit with some cornstarch mixed with water, though not enough to really call it a stew. Served over rice with French rolls on the side. Delicious!

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MrsJPS

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: Nov. 16, 2008

Everything I love. I topped it with sour cream. This reminds me of Mexican food. I drained the corn & beans.

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Bev

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Reviewed: Sep. 15, 2008

Liked it the first day, LOVED it the second day. I'll make this again for sure, but this time I'll make it a day in advance! Leftovers freeze well, too.

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Islandcook

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Reviewed: Jun. 21, 2008

AMAZING RECIPE! i actually used it as a starting point...I added some sweet potatoes, rosemary, a little chili pepper, some red wine, and actually, i added about a tsp of cloves. It was so good!

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Cute College Homemaker

Cooking Level: Intermediate

Home Town: Hudson, Ohio, USA

Living In: Tallmadge, Ohio, USA

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Reviewed: May 14, 2008

This was really good. I browned my pork chops first in a little garlic and olive oil in a dutch oven pan, then added 1 cup of tomato sauce I had left over from Pasta Fagioli II soup I made last week (also from this site and also really good!),then I added a few diced cherry tomatoes, carrots, celery and 8 cups of water. I went ahead and added the beef bouillon at this point. I then added 3 (15.5 oz.) cans of kidney beans and the onions which I had sauteed in Olive oil and, ofcourse, the potatoes. I took other reviewers advice and shredded my pork chops and added some cayenne pepper to spice it up a bit. I maybe added 1/2 tsp. salt and 1/4 tsp. ground black pepper since you can season at the table. This is a nice soup and I am guessing it would be pretty yummy over rice. I chose to add 8 cups of water to have more of a soup consistency but I can see if you wanted a stew you could use less water and maybe even lightly flour the chops to thicken the broth a bit. Thank you for sharing this simple yet tasty recipe.

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cooking42

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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Reviewed: Mar. 9, 2008

Really nice flavor! We shredded the pork chops after letting them cook in the liquid. It makes a lot, but the leftovers are great.

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SaraLiz

Cooking Level: Expert

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Reviewed: Jun. 27, 2007

Excellent! I've made this several times-always a hit! Very comforting soup-it tastes like a pork roast!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Feb. 18, 2006

Excellent, but I made too much because of the way the directions were worded. "Large pot" was very vague when there is no measurement listed for the amount of water to add. Regardless, we will enjoy having the leftovers tonight!

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