This recipe for Corn-Squash Soup, by WALKER FAMILY, is from Our Family Favorites Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 bags frozen corn; 10 oz each 4 boxes frozen squash; 6 oz each chicken bouillon salt and pepper to taste 2-3 lbs cubed pork
In large soup pan add corn and squash to 10 cups water. Add 6 chicken bouillon cubes, and cook till hot. Add in cubed up pork and cook until pork is tender on medium heat; about 1 hour. Add salt and pepper to taste.
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