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Pork Vegetable Soup

Pork Vegetable Soup
Chockfull of tender pork, veggies and savory flavor, this nutritious soup fills the house with a wonderful aroma as it cooks! Deb Hall - Huntington, Indiana
6 ServingsPrep: 20 min. Cook: 7 hours

Ingredients

  • 1 pork tenderloin (1 pound), cut into 1-inch pieces
  • 1 teaspoon garlic powder
  • 2 teaspoons canola oil
  • 1 can (28 ounces) diced tomatoes
  • 4 medium carrots, cut into 1/2-inch pieces
  • 2 medium potatoes, cubed
  • 1 can (12 ounces) light or nonalcoholic beer
  • 1/4 cup quick-cooking tapioca
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg

Directions

  • Sprinkle pork with garlic powder. In a large skillet, brown pork in
  • oil; drain.
  • Transfer to a 4-qt. slow cooker. Add the remaining ingredients. Cover
  • and cook on low for 7-8 hours or until meat is tender. Discard bay
  • leaves. Yield: 6 servings (2 quarts).
© Taste of Home 2012

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Pork Vegetable Soup (continued)

Nutrition Facts: 1-1/3 cups equals 258 calories, 4 g fat (1 g saturated fat), 42 mg cholesterol, 357 mg sodium, 34 g carbohydrate, 5 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2012