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Pork and Veggie Soup Recipe

Looking for a change from typical vegetable soup? Try this hearty combination from Jennifer Honeycutt of Nashville, Tennessee. A tasty broth has tender chunks of pork and a bounty of veggies, including carrots, green beans, diced tomatoes and corn.

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Pork and Veggie Soup Recipe

Prep: 20 min. Cook: 7 hours

Yield: 9 Servings

20 420 440

Ingredients

2 pounds boneless pork, cubed
2 tablespoons canola oil
2 cups water
4 medium carrots, cut into 1-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups frozen corn
1-1/2 cups frozen cut green beans
1 large onion, chopped
1 cup salsa
1 can (4 ounces) chopped green chilies
1 tablespoon minced fresh parsley
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

In a large skillet, brown pork in oil over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours or until meat juices run clear and vegetables are tender. Yield: 9 servings.

Nutritional Facts 1 serving (1 cup) equals 241 calories, 9 g fat (3 g saturated fat), 59 mg cholesterol, 611 mg sodium, 15 g carbohydrate, 4 g fiber, 23 g protein.

Originally published as Pork and Veggie Soup in Quick Cooking September/October 2003, p43

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