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Description
The family will enjoy walking into the kitchen with the smell of this soup. Serve with crusty bread and a side salad.
Ingredients
US|METRIC
8 SERVINGS
- 1 1/2 lb. boneless pork shoulder (cut into 1-inch cubes)
- 1/4 cup flour
- 2 tsp. vegetable oil
- 1 bunch green onions (sliced)
- 2 cloves garlic (minced)
- 32 oz. tomatoes
- 21 oz. beef broth
- 16 small onion (very)
- 6 oz. vegetable juice cocktail
- 1/2 cup water
- 3 stalks celery (sliced into 1 inch pieces)
- 2 yellow squash (medium, sliced)
- 1 bay leaf
- 1 Tbsp. dried parsley
- 1 tsp. salt
- 1/2 tsp. pepper
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Directions
- Dredge pork cubes in flour, coating well. Heat oil in a Dutch oven; brown cubes on all sides in hot oil. Add green onions and garlic; cook over medium-high heat for one minute, stirring constantly. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours, stirring occasionally.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol50mg17% |
| Sodium660mg28% |
| Potassium950mg27% |
| Protein23g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A30% |
| Vitamin C60% |
| Calcium6% |
| Iron8% |
* 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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