Southwestern Pork and Squash Soup
“I adapted a pork and squash stew recipe, using tomatoes and southwestern-style seasonings. My husband and sons loved it, and the leftovers were even better the next day! Try it with fresh corn muffins.” —Molly Newman, Portland, Oregon
| Servings | Prep Time | Cook Time |
| 6servings (2-1/4 quarts) | 20minutes | 4hours |
| Servings | Prep Time |
| 6servings (2-1/4 quarts) | 20minutes |
| Cook Time |
| 4hours |
Ingredients
- 1 lb pork tenderloin cut into 1-inch cubes
- 1 medium onion chopped
- 1 tbsp canola oil
- 3 cups reduced-sodium chicken broth
- 1 medium butternut squash peeled and cubed
- 2 medium carrots sliced
- 1 can diced tomatoes with mild green chiles undrained, 14-1/2 ounces
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp pepper
- 1/4 tsp salt
Portions: servings (2-1/4 quarts)
Units:
|
Ingredients
Portions: servings (2-1/4 quarts)
Units:
|
Instructions
- In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.
Recipe Notes
Nutrition Facts
1-1/2 cups: 220 calories, 5g fat (1g saturated fat), 42mg cholesterol, 708mg sodium, 26g carbohydrate (10g sugars, 7g fibre), 19g protein.
Diabetic Exchanges: 4 vegetable, 2 lean meat, 1/2 fat.
