January 22, 2015.
Recipe #22.

                                                                Vegetable Pork Soup

2 Pounds Pork Tenderloin; cut into small cubes.
5 Large Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
1 Bag Frozen Soup Mix Vegetables.
1 Can or Bottle Low-Sodium V-8 Juice.
Water to fill the Crock-Pot about 3/4 full.
1 Can Diced Reduced Sodium Tomatoes.
1 Packet or equivalent Onion Soup Mix.
Small amount of Olive Oil.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and Brown the Pork in the Olive Oil.
Transfer into the Crock-pot with a slotted spoon.
Add in all of the other ingredients except the Frozen Vegetables.
Stir together well.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.
Add in the Frozen Soup Mix during last 2-3 hours of cooking time.