Beet & Cabbage Pork Soup

Ingredients

• 4 meaty Pork Country Ribs trimmed of major fat (cubed if you wish)
• 2 cups Beef Broth
• 3 medium beets, peeled and cubed
• 3 stalks Celery, chopped
• 3 carrots, peeled and sliced
• 3 medium baking potatoes, peeled and cubed
• 1 large onion, chopped
• 1-2 jalapenos halved lengthwise and sliced
• 1 medium head cabbage, cored and thin sliced into strips
• 1 (8 ounce) can diced tomatoes, don't drain
• 3-6 cloves garlic, chopped
• ½ teaspoon Garlic Powder
• ½ teaspoon Mrs Dash Extra Spicy
• ½ Chile Powder
• vegetable oil for frying
• salt and pepper to taste
• ½ cup sour cream, for topping

Directions

1. Fill a large pot halfway with water (about 2 quarts), and bring to a boil. Add the pork, and cover the pot. Return to a boil and slight boil until pork is cooked through.
2. Add Beef Broth. Add the beets, and cook for about 10 minutes Add the carrots, celery, jalapenos and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes, with its juice. Season with Garlic Powder and Mrs Dash Extra Spice seasoning.
3. Heat the oil in a skillet over medium heat. Add the onion and sprinkle with Chile powder and cook until tender. 
4. Transfer to the pot. Add the raw garlic to the soup, bring to a boil and cover and turn off the heat. Let stand for 5 minutes. Taste, and adjust seasonings.
5. Top with Sour Cream when serving