February 10, 2015.

Recipe # 41.

                                                     Pork Loin and Vegetable Stew

1 1/2 Pounds Pork Tenderloin; cut into small cubes.

1 Small Onion; chopped.

2-3 Cloves of Garlic; chopped.

5-6 Large Carrots; cleaned and cut into circle slices.

5-6 Red Potatoes; peeled partially and cut into cubes or wedges.

1/2-1 Pound Frozen Green Peas.

Olive Oil for browning.

1 Can Reduced Fat and Reduced Sodium Cream of Mushroom Soup.

1 Can Reduced Fat and Reduced Sodium Cream of Chicken Soup.

Salt Substitute to taste.

Pepper to taste.

Season and brown the Pork, Onion and Garlic in the Olive oil.

Transfer into the Crock-Pot.

Add in all of the other ingredients.

Stir together well.

Cover and cook on Low for 10-12 hours or on High for 5-6 hours.