Pork Vegetable Soup
TOTAL TIME: Prep: 20 min. Cook: 7 hours
YIELD: 6 servings (2 quarts).
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
Ingredients
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1 pound pork tenderloin, cut into 1-inch pieces
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1 teaspoon garlic powder
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2 teaspoons canola oil
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1 can (28 ounces) diced tomatoes
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4 medium carrots, cut into 1/2-inch pieces
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2 medium potatoes, cubed
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1 can (12 ounces) light or nonalcoholic beer
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1/4 cup quick-cooking tapioca
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2 bay leaves
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1 tablespoon Worcestershire sauce
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1 tablespoon honey
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1 teaspoon dried thyme
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/8 teaspoon ground nutmeg
Directions
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1.
Sprinkle pork with garlic powder. In a large skillet, brown pork in oil; drain.
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2.
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.
Nutrition Facts
1-1/3 cups: 258 calories, 4g fat (1g saturated fat), 42mg cholesterol, 357mg sodium, 34g carbohydrate (11g sugars, 5g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.
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