Date: July 12th, 2011
Modifications: I was only making a lunch portion of this, so I cut the recipe down. I substituted sweet potato for the red pepper because that’s what I had on hand. I also added some spinach at the end. I also skipped the black pepper and used chili powder, cumin, and paprika.
Time to table: 20 minutes
Servings: 2 adult lunches
Notes: This was pretty good, but didn’t get as thick as I had hoped. I’ve been making soup for lunches often enough, so I thought that adding 1 tablespoon of corn starch would be enough to thicken it up a bit and add some variety, but I should have added a little more. This was still a good way to use up some of the leftover pork loin.