* Exported from MasterCook *
PORK CABBAGE SOUP
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : CORE soup
Amount Measure Ingredient -- Preparation Method
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3 cups packaged coleslaw mix -- (shredded cabbage and carrots)
28 ounces Del Monte Diced Tomatoes with Jalapenos
32 ounces Swanson Organic vegetable broth
1/2 cup frozen sliced carrots
1 serving onion -- chopped
1 pound lean pork tenderloin
2 tablespoons canola oil
1 tablespoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon garlic pepper
1/8 teaspoon table salt
teaspoon crushed red pepper flakes
1. Cut all noticeable fat from the pork. Cut into bite size pieces. Heat oil in a large saucepan. Brown the pork. While pork is cooking, chop up one large yellow onion. Cousrely mince 2 cloves garlic. When meat is browned saute onion and garlic until onion is soft.
2. Add according to taste crushed red pepper, salt, and garlic pepper. Add tomatoes, carrots, and cabbage. Simmer for up to an hour.
Source:
"unknown"
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Per Serving (excluding unknown items): 94 Calories; 5g Fat (47.3% calories from fat); 11g Protein; 1g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 58mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.
NOTES : Would make a great crock-pot meal.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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