TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 2 servings


  • 1-3/4 cups water
  • 1 bone-in pork loin chop (about 1/2 pound)
  • 3/4 cup cut fresh green beans
  • 3/4 cup cubed peeled potatoes
  • 1 medium carrot, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup half-and-half cream

Nutritional Facts

1 cup: 290 calories, 13g fat (6g saturated fat), 76mg cholesterol, 664mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 21g protein


  1. Place water and pork chop in a saucepan. Bring to a boil. Reduce heat; cover and simmer 15 minutes, just until pork is tender. Remove from water. Cool; cut into cubes.
  2. Add the beans, potatoes, carrot, salt and pepper to cooking liquid. Return to a boil. Reduce heat; cover and simmer for 12 minutes or until vegetables are tender. Return pork to pan; stir in cream and heat through (do not boil). Yield: 2 servings.
Originally published as Pork Garden Bean Soup in Cooking for One or Two Cookbook 2003, p97

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Nov. 22, 2012


Reviewed Jul. 20, 2009

"add a teaspoon of fresh parsley and savory and onion very good"

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