Pork Cabbage, Potato and Bean Soup |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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I only had 3 (4 ounce) pork loin chops in my freezer and needed to feed four people. So, I came up with the tasty and light soup. Everyone ate it and even went back for seconds (which hardly ever happens!). Ingredients:
2 tablespoons olive oil |
12 ounces boneless pork loin chops, cut into 1/2 cup pieces |
1 medium onion, diced |
1 cup celery, diced |
1/2 cup green pepper, diced |
6 cups chicken broth, low sodium |
14 1/2 ounces diced tomatoes |
1 tablespoon garlic, chopped |
1 teaspoon marjoram, dried |
1 teaspoon thyme, dried |
1 teaspoon paprika |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 medium potatoes, diced |
15 1/2 ounces light kidney beans, drained |
12 ounces coleslaw mix |
Directions:
1. In a large pot, add olive oil and brown pork, onions, celery and green peppers.
2. Add diced tomatoes and chicken broth and spices to pot. Mix thoroughly.
3. Let pot simmer for about 1 hour.
4. Add diced potatoes, kidneys and coleslaw mix to pot.
5. Simmer for about another 1/2 hour.
6. Serve!.
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