Zucchini and Pork Soup Recipe - Allrecipes.com
Zucchini and Pork Soup Recipe

Zucchini and Pork Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2003

everyone at my tennis club asked for the recipe! The oyster sauce seems like a wierd ingredient, but tastes great with the herbs.

 
Most Helpful Critical Review
Nov 01, 2008

Pretty good but not good enough to be a popular leftover.

 

53 Ratings

Oct 29, 2005

This was very good and different. I had lots of zucchini and was wanted a new recipe for pork chops. I didn't add the oyster sauce b/c I don't like the taste of seafood. It was delcious without it.

 
Jan 15, 2006

Excellent soup! I make this for all new moms I know, along with a sald and loaf of bread. It keeps in the freezer and fridge well. If zucchini aren't in season, I use canned artichoke quarters. And for vegetarians, it's great if you just leave out the pork and substitute vegetable broth.

 
Dec 10, 2003

this is one great tasting soup for "soup lovers". a tossed salad and a loaf of crusty bread complete the meal.

 
Oct 18, 2007

This soup is extremely good! I have made it twice now and the only changes I made were: 1.) instead of canned chicken broth I used the "Basic Vegetable Stock" recipe on this website (reallly good, and easy too!) and 2.) I also added fresh spinach a few minutes before the soup was done cooking. The spinach, in my opinion, really was the finishing touch for this soup. The second time I made it I used cabbage instead of spinach and it was also excellent, though I prefer spinach.

 
Aug 06, 2003

THIS IS EXCELLENT. LOW-CAL, TASTY, QUICK, ECONOMICAL, AND GREAT THE NEXT DAY. A KEEPER!!

 
Jun 21, 2003

I served this soup with home made herb bread... This was a huge hit.. Everyone loved this and I froze some to send home with my son, he called and asked for more.. Thank you for sharing.

 

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Nutrition

  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 16.3 g
  • 33%
  • Sodium
  • 656 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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