Spicy Pork Loin Soup with Veggies (Thick)
 Recipe){kind=link}
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
Introduction
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
-
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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