1 pound boneless pork shoulder
1 large onion, chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 teaspoon rosemary, chopped or 1/2 teaspoon dried rosemary
1/4 teaspoon pepper
1/2 cup water
6 medium carrots, sliced 1 inch thick
1 large green bell pepper, cut into 1 inch pieces
3 cups mushrooms, halved
1/2 cup burgundy wine
1 (8 ounce) can tomato sauce

Trim fat from pork shoulder and cut into 1-inch cubes. Spray soup pot (or Dutch oven) with nonstick cooking spray. Cook and stir pork over medium heat until brown. Stir in onion, basil, rosemary, pepper and water. Heat to boiling, reduce heat, cover and simmer about 1 hour or until pork is almost tender. Stir in remaining ingredients, cover and simmer about 30 minutes or until vegetables are tender, stirring occasionally.

Makes 6 Servings
Serving Size: 8-12 ounces