Ingredients Jump to Instructions ↓

  1. 1 cup cubed lean boneless pork (1/2-inch pieces) 1 cup cubed fully cooked ham 1 cup coarsely chopped green pepper 1/2 cup chopped onion 1/2 cup chopped celery 1 garlic clove, minced 3 cups cubed red potatoes 3 cups water 1 can (15 ounces) pinto beans, rinsed and drained 1 can (15.8 ounces) great northern beans, rinsed and drained 1-1/4 teaspoons sugar 1 teaspoon chicken bouillon granules 1 teaspoon beef bouillon granules 1/4 teaspoon ground nutmeg 1/4 teaspoon coarsely ground pepper 1 package (10 ounces) frozen chopped spinach or turnip greens or 1 can (14-1/2 ounces) spinach or turnip greens, drained

Instructions Jump to Ingredients ↑

  1. In a Dutch oven or soup kettle coated with cooking spray, brown pork over medium-high heat. Add ham, green pepper, onion, celery and garlic. Reduce heat to medium; cook for 8-10 minutes or until vegetables are just tender, stirring occasionally. Add the next nine ingredients. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Add spinach and cook until heated through. Yield: 8-10 servings (2-1/2 quarts).


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