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Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 7 hours
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 7 hours

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

Nutritional Facts

1 cup: 241 calories, 9g fat (3g saturated fat), 59mg cholesterol, 611mg sodium, 15g carbohydrate (6g sugars, 4g fiber), 23g protein.

  • 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
  1. 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.
Originally published as Pork and Veggie Soup in Quick Cooking September/October 2003, p43

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