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Vegetable Pork Soup Recipe

Photo by: Taste of Home

Meat-and-potatoes man Dave Bock concocted this hefty and full-flavored meal-in-a-bowl one cold winter day in Auburn, Washington. Now it’s a fast and fuss-free family favorite!

This recipe is:

Healthy

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4 Servings
Prep: 15 min. Cook: 25 min.

Ingredients

1 boneless pork loin chop (4 ounces), cut into 1/2-inch cubes
1/4 pound smoked kielbasa or Polish sausage, chopped
1/4 cup chopped onion
1 celery rib, chopped
1 small carrot, chopped
1 teaspoon butter
1 garlic clove, minced
1/4 teaspoon paprika
2 cups reduced-sodium chicken broth
1 small tart apple, chopped
1 small red potato, chopped
1/4 teaspoon Chinese five-spice powder
1 teaspoon honey

Directions

In a large saucepan, cook the pork, sausage, onion, celery and carrot in butter over medium-high heat for 5 minutes or until pork is no longer pink and vegetables are tender.
Add garlic and paprika. Cook for 2-3 minutes or until garlic is tender. Stir in the broth, apple, potato and five-spice powder. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until pork is tender. Stir in honey; cook for 2 minutes or until heated through. Yield: 4 cups.

Nutrition Facts: 1 cup equals 184 calories, 10 g fat (4 g saturated fat), 35 mg cholesterol, 647 mg sodium, 11 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.

Vegetable Pork Soup published in Cooking for 2 Winter 2007, p13

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