VEGETABLE PORK SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
Meat-and-potatoes man Dave Bock concocted this hefty and full-flavored meal-in-a-bowl one cold winter day in Auburn, Washington. Now it’s a fast and fuss-free family favorite!
Provided by Taste of Home
Categories Lunch
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 cups.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook the pork, sausage, onion, celery and carrot in butter over medium-high heat for 5 minutes or until pork is no longer pink and vegetables are tender. Add garlic and paprika; cook 1 minute longer. , Stir in the broth, apple, potato and five-spice powder. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until pork is tender. Stir in honey; cook for 2 minutes or until heated through.
Nutrition Facts : Calories 184 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 647mg sodium, CarbohydrateContent 11g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 11g protein. Diabetic Exchanges 1 starch
VEGETABLE SOUP | SAINSBURY'S RECIPES
Super-fast and healthy soup
Provided by Sainsbury's
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6
Number Of Ingredients 9
Steps:
Preheat the grill to medium-high. Heat 1 teaspoon of the olive oil in a large pan over a medium heat. Add the onion and cook gently until translucent (not golden).
Pour in the stock and bring to a simmer. Add the peas, beans, courgette and tomatoes, and simmer for about 5 minutes until just tender. Meanwhile, brush the ciabattas with the remaining oil and toast under the grill.
Divide the soup between 6 bowls. Stir half a tablespoon of pesto into each and serve with a ciabatta crouton on the side.
Nutrition Facts : Calories 214 calories, FatContent 9.2 grams, SaturatedFatContent 1.5 grams, SugarContent 4.9 grams, SodiumContent 1000.0 milligrams salt, CarbohydrateContent 6.9 grams, FiberContent 0.9 grams, ProteinContent 2.1 grams
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Preheat the grill to medium-high. Heat 1 teaspoon of the olive oil in a large pan over a medium heat. Add the onion and cook gently until translucent (not golden).
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