Lake Lure Cottage Kitchen

Making soup is a creative outlet.  I like to experiment with combining ingredients.  Making soup is also forgiving of mistakes.  Even if you screw up, it still tastes good.  But in this case there were no screw ups.  I started with a recipe from Cooking Light magazine and adapted it.  I had some boneless pork chops in the freezer and had just been to the supermarket where I found a quick cooking wild rice medley from a company called Canoe.  Their website is interesting and the name Canoe came about because wild rice was first harvested from canoes.  The wild rice medley has bits of dried red peppers, carrots, celery, onion and parsley in it but no pesky preservatives or additives.

I love combining black beans and greens together in a soup.  Kale is one of my favorites and it adds great nutrients and color.  The recipe called for two serrano chilies and lime juice which added a kick and a refreshing bite.

Have you noticed the great variety of tortillas in the market lately?  Mission has just come out with with an artisan tortilla with flaxseed and blue corn.  It has lots of Omega 3s and is high in fiber.  I topped the soup with these tortilla strips which I toasted in the oven.  You can also top the soup with sliced avocado and sour cream.  Anyway you do it, you can’t go wrong with this great combination.

PORK AND WILD RICE SOUP

2 tablespoons olive oil, divided
1 pound pork loin, trimmed and cut into 1/2 inch pieces
1/3 cup quick cooking wild rice medley
1 medium onion, finely chopped
3 cloves minced garlic
2 serrano chiles, seeded and minced
1 1/2 cups of water
1 teaspoon dried oregano
1/2 teaspoon cumin
1 (32-ounce) carton fat-free, lower-sodium chicken broth
1 (15-ounce) can black beans, rinsed and drained
3 cups kale, washed, stems removed and chopped
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
Salt and Pepper to taste

Toasted tortilla strips, avocado and/or sour cream for garnish

Heat 1 tablespoon oil in a Dutch oven over medium-high heat.  Brown pork on all sides.  Remove from pan.

Heat remaining 1 tablespoon oil in pan, scraping pan to loosen browned bits.  Add rice, onion, garlic and chiles; saute 3 minutes or until onion is tender.  Add pork, water oregano, brogh and beans; bring to a boil.  Cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender.  Stir in kale, cilantro, lime juice, salt and pepper and simmer gently until kale is wilted, about 2 minutes.  Top each serving with garnishes of choice.  Serves 6.

Printable recipe