Directions:
- In a Dutch oven, cook the pork, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
- Stir in the tomatoes, beans, tomato juice, tomato sauce, broth, carrots, zucchini, Italian seasoning, salt, sugar if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until carrots are tender.
- Transfer 6 cups of soup to a freezer container; cool. Freeze for up to 3 months. Add water and pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender.
- To use frozen soup: Thaw in the refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until tender. Yield: 2 batches (6 servings each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.85 Kcal (1264 kJ) | ||
| Calories from fat | 227.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.31g | 39% | |
|---|---|---|---|
| Cholesterol | 27.21mg | 9% | |
| Sodium | 426.59mg | 18% | |
| Potassium | 344.39mg | 7% | |
| Total Carbs | 12.82g | 4% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 6.04g | 12% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.3mg | 1% | |
| Calcium | 26.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 204.32 Kcal (855 kJ) | ||
| Calories from fat | 154.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.13g | 39% | |
|---|---|---|---|
| Cholesterol | 18.42mg | 9% | |
| Sodium | 288.76mg | 18% | |
| Potassium | 233.12mg | 7% | |
| Total Carbs | 8.67g | 4% | |
| Sugars | 2.45g | 14% | |
| Dietary Fiber | 1.2g | 7% | |
| Protein | 4.09g | 12% | |
| Vitamin C | 6.5mg | 16% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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