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Harvest Pork Soup
Date added: December 7, 2007
- Servings: 6 change
- Calories per serving: 244
- Prep time: 30
- Cook time: 10
Ingredients
- 10 ounce-weight pork cut 3/4 inch thick
- 1 cooking spray, 1/3 sec spray
- 4 1/2 cup beef or chicken broth (three 14 oz. cans)
- 2 cup sweet potatoes peeled and cubed
- 1 cup carrots, fresh, chpd
- 1 cup onion, white, fresh, chpd
- 1 cup turnip peeled, chopped
- 1/2 cup celery, fresh, diced
- 1/2 cup quck-cooking barley
- 1 tsp herb, oregano, ground
- 1/2 tsp sage, ground
- 1/4 tsp spice, pepper, black, ground
Recipe Method
1. Trim the fat from chops. Cut chops into 3/4-inch pieces. Coat an unheated 4-quart Dutch oven with nonstick cooking spray. Preheat over medium heat. Add pork to pot; cook for 4 to 5 minutes or until brown.
2. Add broth, sweet potatoes, carrots, onion, turnip, celery, barley, oregano, sage and pepper. Bring to a boil; reduce heat. Cover and simmer for 10 to 12 minutes or until vegetables and barley are tender.
Note: If using fresh oregano and sage, stir them in at the end of cooking time.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 244 | 12% |
| Fat 4g | 7% |
| Cholesterol 26mg | 9% |
| Sodium 164mg | 7% |
| Carbohydrates 34g | 12% |
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