Tex-Mex Pork and Vegetable Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
tablespoons |
vegetable oil |
|
1 |
pound |
pork loin -- lean -- cubed |
|
1 |
medium |
onion -- diced |
|
2 |
cloves |
garlic -- minced |
|
1 |
teaspoon |
seasoned salt |
|
1/2 |
teaspoon |
seasoned pepper |
|
6 |
ounces |
mushrooms -- sliced |
|
14 1/2 |
ounces |
no salt added stewed tomatoes -- drained & diced |
|
11 |
ounces |
corn with red & green peppers -- drained |
|
2 |
ounces |
pimientos -- drained & diced |
|
1/2 |
cup |
red wine |
|
1 |
teaspoon |
chili powder |
|
1/2 |
teaspoon |
cumin |
|
1/2 |
teaspoon |
oregano |
|
8 |
ounces |
no salt added tomato sauce |
|
6 |
ounces |
no salt added tomato paste |
|
29 |
ounces |
fat-free chicken broth |
| Heat oil in large saucepan or Dutch oven. Add onion and garlic and cook for a couple of minutes. |
| Add pork, salt and pepper. Cook until meat is browned on all sides. |
| Add red wine and deglaze stirring up all of the browned bits. |
| Add rest of ingredients and mix well. Heat to boiling. |
| Reduce heat and simmer for 30 minutes.
Makes 8 servings. |
| Per Serving: 202 Calories; 6g Fat (27.1% calories from fat); 18g Protein; 21g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 596mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. |