Cuts from the loin do not need to be stewed as long as the less-tender shoulder cuts, so this soup is ready in 30-45 minutes.
Ingredients:
1/2 pound boneless pork loin, (or two boneless pork chops) cut into 1/2-inch cubes
1 teaspoon oil
1 cup thinly sliced carrots
1 cup sliced potatoes
1 envelope dry onion soup mix
2 tablespoons sugar
Black pepper, to taste
4 cups water
1 can (28 ounces) tomatoes, crushed
1/4 teaspoon oregano leaves, crushed
Dash red pepper sauce
Instructions:
Heat oil in Dutch oven and brown pork, stirring occasionally. Add remaining ingredients and bring to a boil, reduce heat to simmer and cover and cook gently for 30-45 minutes.
Nutritional Information:
Calories: 159
Fat: 3 grams
Cholesterol: 19 milligrams
Carbohydrates: 25 grams
Protein: 11 grams
Sodium: 713 milligrams
Saturated Fat: 1 gram
Fiber: 4 grams
