Asian Pork and Vegetable Soup

Amount 

Measure         

Ingredient -- Preparation Method

-------- 

------------         

--------------------------------

8  

ounces             

mushrooms -- sliced

14 1/2

ounces             

no-salt-added whole tomatoes -- diced & drained

1     

small                

onion -- diced

large                

garlic cloves -- minced

teaspoon         

fresh ginger -- minced

1   

pound               

pork loin -- sliced thin

1

cup

frozen peas -- defrosted

32   

ounces             

low sodium chicken broth

1  

cup                   

rice -- instant

tablespoons    

vegetable oil

1/8 

teaspoon         

crushed red pepper

1  

teaspoon         

sesame oil

2  

tablespoons    

soy sauce -- low sodium

tablespoon      

low sodium Worcestershire sauce

2  

tablespoons    

sherry

Heat oil in a large saucepan or Dutch oven. Add onion, garlic and ginger. Cook on medium high for one minute. Add rice. 
Add sliced pork. Cook until pork is browned and onion is softened.
Add rest of ingredients except for rice. Bring to boiling. 
Lower heat and cover and simmer for 30 minutes. 

Makes 8 servings.

Per Serving: 196 Calories; 6g Fat (28.9% calories from fat); 15g Protein; 19g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 432mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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