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Southwestern Pork and Squash Soup

I adapted a pork and squash stew recipe, using tomatoes and Southwestern-style seasonings. My husband and sons loved it, and the leftovers were even better the next day! Try it with fresh corn muffins. —Molly Newman, Portland, Oregon
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    6 servings (2-1/4 quarts)

Ingredients

  • 1 pound pork tenderloin, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 3 cups reduced-sodium chicken broth
  • 1 medium butternut squash, peeled and cubed
  • 2 medium carrots, sliced
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Directions

  • In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.
Nutrition Facts
1-1/2 cups: 220 calories, 5g fat (1g saturated fat), 42mg cholesterol, 708mg sodium, 26g carbohydrate (10g sugars, 7g fiber), 19g protein. Diabetic Exchanges: 4 vegetable, 2 lean meat, 1/2 fat.

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