Vegetable Pork Soup Recipe

By dlgates60

Ingredients

• 1 pork tenderloin (1 pound), cut into 1-inch pieces
• 1 teaspoon garlic powder
• 2 teaspoons canola oil
• 1 can (28 ounces) Hunt’s® Original Diced Tomatoes
• 4 medium carrots, cut into 1/2-inch pieces
• 2 medium potatoes, cubed
• 1 can (12 ounces) light or nonalcoholic beer
• 1/4 cup quick-cooking tapioca
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg

Details

Servings 6

Preparation

Step 1

Sprinkle pork with garlic powder. In a large skillet, brown pork in oil; drain.

Transfer to a 4-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves. Yield: 6 servings (2 quarts).

Nutrition Facts: 1-1/3 cups equals 258 calories, 4 g fat (1 g saturated fat), 42 mg cholesterol, 357 mg sodium, 34 g carbohydrate, 5 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch