Spicy Pork Loin Soup with Veggies (Thick)


4.6 of 5 (16)
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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
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Low Cal Stew! Best made in cast iron dutch oven. Low Cal Stew! Best made in cast iron dutch oven.
Number of Servings: 6


    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


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.


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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    It would be nice to know what constitutes a "serving." When entering recipes, one should say the amount, such as 1 cup. That way, it is easier to track calories. - 12/15/11

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  • Tasty! I substituted quinoa for the noodles and Rotel for the tomato. I was making this with what I could find around the house. - 2/12/12

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  • Very tasty! - 9/19/11

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  • I substituded the medium tomato for about a cup and a half of rotel and left out the red pepper it was delicious! - 8/15/11

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  • Great recipe! I substituted cajun spice for the red pepper (still spicy, but a bit more smokey), parsnip for the potato and barley for the pasta. Yum! - 10/6/10

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  • Made several substitutions, but yummy! - 4/7/10

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  • This was really good. I did not use potatoes or the tomato though and used spinach instead. Will make again! - 10/6/09

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  • Very good! Halved the cayenne (hot pepper)--still quite a bite--suits me. Used a 1 lb. bag of mixed frozen vegetables (corn, carrots, & green beans). Last added some: marjoram, oregano, basil, parsley, & Season All. - 10/4/09

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  • I never even thought about makin soup from my left over pork loin roast. This is a great basic guide but I had to substitute some items because not everything was available fresh here on the island. It still turned out fabulous so thank you for the inspiration! - 9/3/09

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  • We didn't care for it and wouldn't make again - 8/10/09

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  • Should have listened to last comment...too spicy. My husband and I like spicey, but this would be better toned down a bit. Maybe add a bay leaf next time. - 3/3/09

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  • delicious...but too spicy as written. I'll adjust it next time! - 11/16/08

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  • Wow! It was so very good, and I had all of the ingredients in the house! I did use a non-sodium chicken boullion, but other than that I was pretty true to the recipe (I don't tend to measure spices, just eye them). In the end...just yummeh! - 10/19/08

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  • Can't wait to try this one. But would cut the red pepper to 1 tsp. - 10/19/08

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  • I wouldn't use the red pepper, because I don't like spicey food. It doesn't agree with me,anyway. It sounds good, I would just adjust the seasonings. - 10/19/08

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  • great way to use up leftover pork roast, just lusious - 10/19/08

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  • Sounds delicious!!! - 10/19/08

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  • making this once again!! - 10/19/08

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  • I'm excited about this...finally something spicy! I think 1 T is perfectly reasonable. Can't wait to make it! I have a pork tenderloin in my fridge waiting to be cooked. - 10/19/08

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  • Sounds like a LOT of Red Pepper. Wouldn't work for me. - 10/19/08

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  • is the amount of red pepper correct? - 10/19/08

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