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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 9 |
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Looking for a change from typical vegetable soup? Try this hearty combination from Jennifer Honeycutt of Nashville, Tennessee. A tasty broth has tender chunks of pork and a bounty of veggies, including carrots, green beans, diced tomatoes and corn. Ingredients:
2 pounds boneless pork, cubed |
2 tablespoons canola oil |
2 cups water |
4 medium carrots, cut into 1-inch pieces |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1-1/2 cups frozen corn |
1-1/2 cups frozen cut green beans |
1 large onion, chopped |
1 cup salsa |
1 can (4 ounces) chopped green chilies |
1 tablespoon minced fresh parsley |
2 garlic cloves, minced |
2 teaspoons beef bouillon granules |
2 teaspoons ground cumin |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large skillet, brown pork in oil over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours or until meat juices run clear and vegetables are tender. Yield: 9 servings.
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