This recipe came about as a way to use up some stuff in my refrigerator to keep it from going bad! 
4 boneless pork ribs (country style would probably be 2 long ones cut in half)
2 small yellow squash
1 small head green cabbage
8 ounces dried baby lima beans soaked overnight
8 baby bella mushroom caps, sliced
1 Tablespoon extra virgin olive oil
1- 8 ounce can tomato sauce (I like Goya)
1- 15 ounce can vegetable broth
1/2 teaspoon chipotle chili pepper
2 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
Rinse beans and then cover with water and let cook until tender. In the meantime, place ribs in soup pot and put just enough water in pot to cover the ribs. Let cook until tender. (It took about 1 hour and they were very tender.) Remove from pot and shred with fork. In the meantime chop the squash and cabbage and add to broth in soup pot. Add vegetable broth, tomato sauce, salt, pepper, chipotle chili pepper and cumin and let cook on medium/low heat. In a skillet, place olive oil and bring to heat. Add sliced bella mushrooms and saute until just crisp. Add to soup pot. Add back the pork to the soup pot. Let cook for another 10 minutes then turn off heat. Let sit for 1 hour for flavors to blend then reheat and serve.
I served with some crusty bread and with Almond and Coconut Flour SCD legal muffins for Ken.
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