Soups : Hearty Pork and Parsnip Stew

• 2 tablespoons vegetable oil
  
• 1 pound boneless pork shoulder for stew, cut into chunks
  
• 2 large leeks, washed well and chopped
  
• 3 cups water
  
• 1 1/4 teaspoons salt
  
• 1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
  
• 1/2 teaspoon dried thyme leaves
  
• 3 large parsnips, peeled and cut into 1/2-inch slices
  
• 3 large carrots, peeled and cut into 1/2-inch slices
  
• 1 cup frozen peas
  
• 1/4 cup chopped fresh parsley
  
• 3 cups hot cooked rice (optional)
  

Heat oil in a 5-quart saucepan over medium-high heat. Add pork and cook until well browned on all sides, about 5 minutes, stirring occasionally. Add leeks and cook 3 minutes.

Add water, salt, TABASCO^® Green Sauce, and thyme. Bring to a boil over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.

Add parsnips, carrots, peas and parsley; cover and simmer 30 minutes longer or until pork and vegetables are tender, stirring occasionally. Serve with rice, if desired.

Makes 4 servings.

Nutritional information per serving: 437 Calories, 19g fat, 77mg cholesterol, 895mg sodium, 41g carbohydrates, 27g protein