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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 338.6
  • Total Fat: 3.8 g
  • Cholesterol: 59.7 mg
  • Sodium: 131.1 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 5.9 g
  • Protein: 24.8 g

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

Submitted by: HERMITONTHEHILL

Introduction

A very nice thick soup/stew, a little sweet from the honey. I used leftover pork, so did not have to brown meat and did not include 2 tsp oil in calculation. Prep and cook times will vary depending on method of cooking i.e. crockpot vs simmering on stove or in oven, pressure cooker,etc. A very nice thick soup/stew, a little sweet from the honey. I used leftover pork, so did not have to brown meat and did not include 2 tsp oil in calculation. Prep and cook times will vary depending on method of cooking i.e. crockpot vs simmering on stove or in oven, pressure cooker,etc.
Number of Servings: 6

Ingredients

    1 lb pork tenderloin or lean pork loin 1" pieces
    1 tsp granulated garlic
    2 15oz cans no salt added stewed tomatoes
    4 med carrots cut into 1/2" pieces
    2 med potatoes cubed
    12oz beer (used light, incl in nutritional comp)
    1/4 granulated tapioca
    2 bay leaves
    1 Tbsp Worcestershire sauce
    1 Tbsp honey
    1 tsp dried thyme
    1/4 tsp black pepper
    1/8 tsp ground nutmeg

Tips

I did not add any salt, trying to limit sodium.
I served it with hot fresh European Herb and Cheese Bread (mix for the breadmaker.)
The vegetables were not quite done (slow cooker) so I put in a dutch oven and simmered on stove to finish. If you use slow cooker give it lots of time.


Directions

Sprinkle pork with garlic and brown in dutch oven (if not already cooked.) Add remaining ingredients, cover and simmer on stove or in oven for 1.5 hours or longer until meat is tender to your liking. Or cook in 4 qt.slow cooker 7-8 hrs on low, 3-4 hrs on high. Or cook in pressure cooker for 30 minutes or so.
Discard bay leaf.

Serving Size: 6 - 1 1/3 c servings

Number of Servings: 6

Recipe submitted by SparkPeople user HERMITONTHEHILL.






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