Pork Vegetable Soup

4

"An easy to make, yummy soup!"
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Ingredients

servings 396 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 39.6 g
  • 79%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1267 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large pot, bring water to a boil. Add the tomatoes, carrots, onions and pork. Reduce heat to low. Cover and simmer for at least 2 hours. Add salt and bring to a boil for 5 minutes. Remove from heat and serve.

Reviews

4

Incredibly bland! It's been simmering for two hours now, and tastes like... well, tomatoes! Gonna have to try to rescue the pork by spicing the whole thing up as best I know how...

I seared the pork first and added half the tomatoes and added diced potatoes and spring onions and fresh baby spinach the last few minutes of cooking. Delicious.

This soup was delicious! I made it with my daughter and since I have an onion allergy, I substituted some basil and sage and a dash of crushed red pepper for the onion. Yum!

More tasty tips... used 'Alymers Accents' canned tomatoes - one was Italian seasoned and one was chili seasoned. Threw in my leftover roasted potatoes & added frozen corn (husband asked for even...