Zucchini and Pork Soup

37 Reviews

“Besides being tasty, this soup is also low in calories and fat, inexpensive, and very quick to make. The ingredients are ones that I usually stock in my kitchen, but aren't expensive to buy if you don't. They can be used in many other ways, too, so you won't be wasting anything. This soup reheats and freezes well.” - by BFHAWKINS

Directions

Place flour in a resealable plastic bag. Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat. Add pork and brown in oil for about 8 to 10 minutes. Set aside.
In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat. Add the onions, garlic and bell pepper. Saute for just a few minutes until tender, but not browned.
Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, oyster sauce, basil, oregano, salt and pepper. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes. Sprinkle with cheese and serve.

Nutrition

Amount Per Serving (9 total)

Calories
151 cal
8%

Fat
4.5 g
7%

Carbs
12.7 g
4%

Based on a 2,000 calorie diet

Reviews (37)

Rate This Recipe

LSCHROTH

Jun. 21, 2003

"everyone at my tennis club asked for the recipe! The oyster sauce seems like a wierd ingredient, but tastes great with the herbs...." See more"

APANTHESIS

Oct. 29, 2005

"This was very good and different. I had lots of zucchini and was wanted a new recipe for pork chops. I didn't add the oyster sauce b/c I don't like the taste of seafood. It was delcious without it...." See more"

Jen

Jan. 15, 2006

"Excellent soup! I make this for all new moms I know, along with a sald and loaf of bread. It keeps in the freezer and fridge well. If zucchini aren't in season, I use canned artichoke quarters. And fo..." See morer vegetarians, it's great if you just leave out the pork and substitute vegetable broth."

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