Chockfull of tender pork, veggies and savory flavor, this nutritious soup fills the house with a wonderful aroma as it cooks! Deb Hall - Huntington, Indiana
Pork Vegetable Soup
Pork Vegetable Soup
Prep Time
20 min
Cook Time
7 hours
Yield
6 servings (2 quarts)
Ingredients
- 1 pound pork tenderloin, cut into 1-inch pieces
- 1 teaspoon garlic powder
- 2 teaspoons canola oil
- 1 can (28 ounces) 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
Directions
- 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.
Nutrition Facts
1-1/3 cups: 258 calories, 4g fat (1g saturated fat), 42mg cholesterol, 357mg sodium, 34g carbohydrate (11g sugars, 5g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.
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