Zucchini and Pork Soup

Zucchini and Pork Soup

45
BFHAWKINS 0

"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."

Ingredients

{{adjustedServings}} servings 169 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

45
  1. 59 Ratings

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

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 ...

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. ...