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Vegetable Pork Soup

 Vegetable Pork Soup
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!
4 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

  • 1 boneless pork loin chop (4 ounces), cut into 1/2-inch cubes
  • 1/4 pound Johnsonville® Polish Kielbasa Sausage 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
  • 1 minute longer.
  • 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.

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Vegetable Pork Soup (continued)

Nutritional 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.