A meal in itself, this soup is outstanding. A large recipe, it freezes well. Scrumptious!

2 lbs. (1 kg) boneless pork shoulder, cut bite-size or smaller
1/3 c. (75 mL) all-purpose flour
1/4 c. (50 mL) cooking oil
1/4 c. (50 mL) sliced green onion
1 garlic cloves, minced
3/4 c. (175 mL) sliced celery
1 c. (250 mL) chopped onion
6 c. (1.5 L) hot water
5 beef bouillon cubes - 1/5 oz. (6g) size
28 oz. (796 mL) canned tomatoes
10 c. (2.25 L) yellow squash, peeled & cubed or sliced, 2 med.
1 tbsp. (15 mL) parsley flakes
1 tsp. (5 mL) granulated sugar
5 tsp. (5 mL) salt
1/2 tsp. (2 mL) pepper

Put meat and flour in bag. Shake to thoroughly dredge. Put oil in large soup pot. Add meat and brown. Add next 4 ingredients. Saute until onion is soft and clear. Stir hot water and bouillon cubes together until dissolved. Add to pot. Add remaining ingredients. Bring to boil. Cover and simmer about 1 to 1 1/2 hours. Check for seasoning. More water will probably be needed to thin. Makes about 16 cups (3.6 L).