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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 209.8
  • Total Fat: 8.9 g
  • Cholesterol: 38.0 mg
  • Sodium: 167.5 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 4.6 g
  • Protein: 13.6 g

View full nutritional breakdown of Pork Vegetable Soup calories by ingredient
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Pork Vegetable Soup

Submitted by: RELOUDEN


Number of Servings: 12

Ingredients

    1 1/2 pounds roasted pork and broth (fat removed, already cooked)
    1 can of green beans
    3 tomatoes, chopped
    1 large onion, chopped
    2 carrots, chopped into large chunks
    1 summer squash, sliced
    2 TBSP basil
    1 TBSP garlic powder
    1 1/2 cup celery chopped
    1 c. pearled barley, uncooked
    Enough water to make 26 cups of soup.

Directions

Mix all ingredients together in a large (2.5 gallon or bigger) pot. Heat on high until water begins to boil, then turn down to low. Simmer for 3-4 hours or until all vegetables are tender. Makes 12 servings of a little over 2 cups each.


Number of Servings: 12

Recipe submitted by SparkPeople user RELOUDEN.






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