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Zucchini and Pork Soup

By: BFHAWKINS

"Besides being tasty, this soup is also low in calories and fat, inexpensive, and very quick to make. The ingredients are ones that I usually stock in my kitchen, but aren't expensive to buy if you don't. They can be used in many other ways, too, so you won't be wasting anything. This soup reheats and freezes well."

Rate/Review | Read Reviews (34)

What to Drink?
	Chardonnay
	Bourbon Slush

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 to 10 servings

Ingredients

4 pork chops
1/2 cup all-purpose flour
2 teaspoons vegetable oil
1 onion, chopped
2 teaspoons chopped garlic
1 cup chopped red bell pepper
2 zucchinis, quartered and sliced
1/8 cup chopped sun-dried tomatoes
8 ounces fresh mushrooms, sliced
1 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) cans chicken broth
2 tablespoons oyster sauce
2 teaspoons dried basil
1 teaspoon dried oregano
salt and pepper to taste
4 tablespoons grated Parmesan cheese

Directions

Place flour in a resealable plastic bag. Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat. Add pork and brown in oil for about 8 to 10 minutes. Set aside.
In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat. Add the onions, garlic and bell pepper. Saute for just a few minutes until tender, but not browned.
Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, oyster sauce, basil, oregano, salt and pepper. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes. Sprinkle with cheese and serve.