Wild Rice and Pork Soup

Ingredients:
2 boneless pork chops, cut into 1/2-inch cubes
1 teaspoon oil
1/2 cup chopped onion
2 teaspoons ground cumin
1/4 teaspoon garlic powder
1 cup cooked wild rice
1 15 1/2-ounce can great Northern beans, drained
1 15 1/2-ounce can chick peas, drained
1 4-ounce can diced green chilies, drained
1/8 teaspoon hot pepper sauce
1 14 1/2-ounce can chicken broth
Chopped parsley

Directions:
In 4-quart saucepan sauté onions and pork in oil over medium-high heat until onions are soft and pork lightly browned, about 5 minutes. Stir in all remaining ingredients except parsley; bring to a boil, lower heat and simmer 20 minutes. Serve garnished with parsley. Serves six.

Wine suggestion: Serve with a soft red like Merlot.

Serving Suggestions
This hearty soup is easy to put together just before serving. Serve with buttered rye bread, celery and carrot sticks and fresh fruit. To make one cup cooked wild rice, bring to a boil 1 1/3 cups water (or broth) with 1/3 cup wild rice; cover, lower heat and simmer for 35-45 minutes. Refrigerate until using.

Nutrition Facts
Calories 250 calories
Protein 17 grams
Fat 6 grams
Sodium 540 milligrams
Cholesterol 20 milligrams
Saturated Fat 1 grams
Carbohydrates 35 grams