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Description
Cuts from the loin do not need to be stewed as long as the less-tender shoulder cuts, so this soup is ready in 30-45 minutes. Enough time to get everyone settled and ready for supper. Serve with cornbread and apple salad.
Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. boneless pork loin (or two boneless pork chops cut into 1/2-inch cubes)
- 1 tsp. oil
- 1 cup carrots (thinly sliced)
- 1 cup potatoes (sliced)
- 1 envelope onion soup mix
- 2 Tbsp. sugar
- black pepper (to taste)
- 4 cups water
- 28 oz. tomatoes (crushed)
- 1/4 tsp. oregano leaves (crushed)
- 1 dash red pepper sauce
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Directions
- Heat oil in Dutch oven and brown pork, stirring occasionally. Add remaining ingredients and bring to a boil, reduce heat to simmer and cover and cook gently for 30-45 minutes.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium70mg3% |
| Potassium950mg27% |
| Protein15g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber4g16% |
| Sugars14g |
| Vitamin A130% |
| Vitamin C60% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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