Southwestern Pork and Squash Soup
By joanmarie
Rate this recipe
4.5/5
(8 Votes)
Ingredients
- 1 pound pork tenderloin, cut into 1-inch cubes
- 1 medium onion, chopped
- 1 tablespoon canola oil
- 3 cups reduced-sodium chicken broth
- 1 medium butternut squash, peeled and cubed
- 2 medium carrots, sliced
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
Details
Preparation time 20mins
Cooking time 240mins
Adapted from FOODNETWORK.COM
Preparation
Step 1
In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender. Yield: 6 servings.
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