Spicy Pork Loin Soup with Veggies (Thick)

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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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  • Incredible!
    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 Good
    Very tasty! - 9/19/11

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  • Incredible!
    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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  • Incredible!
    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

    Was this review helpful?   yes  No