Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 244.2
- Total Fat: 8.0 g
- Cholesterol: 49.6 mg
- Sodium: 628.7 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 2.4 g
- Protein: 19.1 g
View full nutritional breakdown of Spicy Pork Loin Soup with Veggies (Thick) calories by ingredient
Spicy Pork Loin Soup with Veggies (Thick)
Submitted by: FREETOCHANGEIntroduction
Low Cal Stew! Best made in cast iron dutch oven. Low Cal Stew! Best made in cast iron dutch oven.Number of Servings: 6
Ingredients
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12 oz lean only pork loin
1/3 cup corn
1 large carrot, chopped
1/2 cup green beans (frozen), chopped
1 medium - large red potato, chopped
1 medium tomato, chopped
2 tsp olive oil
6 oz pasta (mini shells work great)
1 tbsp garlic (either fresh clove or refrigerated crushed)
2 tsp onion powder (add a half onion if you like more onion in your soup)
2 tsp chicken bouillon
1 tsp black pepper (to taste)
1 tbsp red pepper (to taste)
1 tsp salt, Kosher (perferred to taste)
Water (up to 11 cups)
1/8 cup corn starch
Directions
Cut up pork loin into bite size pieces.
Saute' meat on medium-high heat in the bottom of a large stockpot (or cast iron dutch oven) with 2 tsp olive oil, garlic, onion powder, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tbsp red pepper until browned.
Reduce heat to medium.
Add 2 cups water and 2 tsp chicken bouillon and chopped tomato. Simmer for 10-15 minutes.
Add chopped carrots, potatoes and 2 more cups water.
Let cook down approx 20 minutes.
Add frozen corn, beans & 2 more cups water.
Allow to simmer 5 minutes. At this point taste broth. Add additional salt & pepper to your taste.
Add 2 cups water and corn starch if you like your broth thicker.
Let simmer 5-10 minutes. (Depending on your stove you may have to turn heat up at this point to fully cook pasta.) Add pasta with 1-2 cups more water depending on thickness of the broth. Let simmer until pasta is cooked through.
Once cooked through add water, salt & pepper to taste and desired thickness. Serve hot. .
Number of Servings: 6
Recipe submitted by SparkPeople user FREETOCHANGE.
Saute' meat on medium-high heat in the bottom of a large stockpot (or cast iron dutch oven) with 2 tsp olive oil, garlic, onion powder, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tbsp red pepper until browned.
Reduce heat to medium.
Add 2 cups water and 2 tsp chicken bouillon and chopped tomato. Simmer for 10-15 minutes.
Add chopped carrots, potatoes and 2 more cups water.
Let cook down approx 20 minutes.
Add frozen corn, beans & 2 more cups water.
Allow to simmer 5 minutes. At this point taste broth. Add additional salt & pepper to your taste.
Add 2 cups water and corn starch if you like your broth thicker.
Let simmer 5-10 minutes. (Depending on your stove you may have to turn heat up at this point to fully cook pasta.) Add pasta with 1-2 cups more water depending on thickness of the broth. Let simmer until pasta is cooked through.
Once cooked through add water, salt & pepper to taste and desired thickness. Serve hot. .
Number of Servings: 6
Recipe submitted by SparkPeople user FREETOCHANGE.
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 Recipe by FREETOCHANGE via @SparkPeople){kind=link}