Oriental 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 |
|
2 |
large |
garlic cloves -- minced |
|
1 |
teaspoon |
fresh ginger -- minced |
|
1 |
pound |
pork loin -- sliced thin |
|
8 1/2 |
ounces |
green peas -- low sodium -- drained |
|
42 |
ounces |
nonfat chicken broth |
|
1 |
cup |
rice -- instant |
|
2 |
tablespoons |
vegetable oil |
|
1/8 |
teaspoon |
crushed red pepper |
|
1 |
teaspoon |
sesame oil |
|
2 |
tablespoons |
soy sauce -- low sodium |
|
1 |
tablespoon |
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: 187 Calories; 6g Fat (27.5% calories from fat); 17g Protein; 20g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 491mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1Vegetable; 1 Fat; 0 Other Carbohydrates. |