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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 6 |
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Hearty and savory, pumpkin gives this soup a distinctly African tone. The addition of tomato, potato and green beans makes this pork dish a complete meal. Ingredients:
1 tablespoon olive oil |
1 medium onion, finely chopped |
1 garlic clove, peeled and finely chopped |
1 tablespoon crushed dried basil leaves |
2 lbs lean pork tenderloin, cut into 1-inch pieces |
1 (28 ounce) can diced tomatoes, undrained |
15 ounces 100% pumpkin puree |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
1/2 cup rose extract or 1/2 cup white zinfandel wine |
1/2 teaspoon salt (optional) |
1/4 teaspoon ground black pepper |
4 medium potatoes, peeled and cubed |
1/2 lb green beans, cut into 1-inch pieces |
1 cinnamon stick |
Directions:
1. HEAT olive oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
2. ADD potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes are tender. Remove cinnamon stick before serving.
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