Dr. Diana's Easy Pork Roast & Potato Soup

This easy pork recipe combines canned and fresh vegetables for a great texture and even gives you reserving instructions.

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Ingredients:

• 1 lean pork roast, bone in or out
• 14.5 oz can cut green beans
• 14.5 oz can cut carrots
• 2 14.5 oz cans of whole or sliced potatoes
• 4 Tbsp olive oil
• 2 tsp garlic salt
• 1 tsp black pepper
• 2 sliced, medium potatoes
• 1 cup of potato flakes
• 1/2 cup of 2% milk
• 1/2 chopped onion, optional
• Water, as needed
• Additional seasonings to taste

Method

Place olive oil in a large frying pan and heat. Add pork roast and brown on each side. After browned, place pork roast in crock pot or deep pan and cover with water. Add garlic salt and black pepper. Cook roast on high heat till tender, or falls off the bone, making sure it stays covered with water. Once done, remove bone if any and add green beans, carrots, optional onions and potatoes. Simmer for 10 minutes and season to taste till it's done. Enjoy a pot roast dinner the first night with good bread and butter on the side and refrigerate when cool. The second night, reheat the pork roast with left over vegetables and shred meat. Be sure there is at least 3 cups of stock or water. Add sliced potato and cook on medium heat till potatoes are soft. Add potato flakes, milk and season to taste. Stir occasionally. Serve when hot with good bread and butter on the side.

Notes: Enjoy 2 nights in a row.

Number of servings: 4-6

Submitted By: Dr. Diana
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