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Italian Pork and Pepper Soup

Makes: 6 servings
Prep 20 mins Cook 1 hr 5 mins
Italian Pork and Pepper Soup
Ingredients
  • 1 1/2  pounds  boneless pork shoulder
  • 2  tablespoons  cooking oil
  • 1/2  cup  chopped onion (1 medium)
  • 2 14  ounce can  beef broth
  • 1 14 1/2 ounce can  diced tomatoes with basil, oregano, and garlic, undrained
  • 1  bottled roasted red sweet peppers, drained and cut into bite-size strips
  • 1/2  cup  chopped onion (1 medium)
  • 2  tablespoons  balsamic vinegar
  • 1/4  teaspoon  ground black pepper
  • 2  cups  sliced zucchini
  •  Shredded Parmesan cheese (optional)
Directions

1. Trim fat from pork. Cut pork into 1-inch pieces. In a 4-quart Dutch oven brown half of the pork in hot oil; remove pork from Dutch oven. Add reamining pork and the onion. Cook and stir until pork is brown and onion is tender. Return all of the pork to the Dutch oven.

2. Stir in broth, undrained tomatoes, roasted sweet peppers, vinegar, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 50 minutes. Add zucchini. Return to boiling; reduce heat. Cook, covered, about 15 minutes more or until zucchini and pork are tender. To serve, ladle soup into bowls. If desired sprinkle each serving with Parmesan cheese. Makes 6 main-dish servings.

From the Test KitchenSlow cooker directions:
  • Prepare and brown pork with onion as above. In a 3-1/2-or 4-quart slow cooker combine pork mixture, broth, undrained tomatoes, roasted sweet peppers, vinegar, and black pepper. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in zucchini. Cover and cook about 15 minutes more or until zucchini is crisp-tender.
Nutrition Facts (Italian Pork and Pepper Soup)
  • Servings Per Recipe 6,
  • cal. (kcal) 217,
  • Fat, total (g) 7,
  • chol. (mg) 73,
  • sat. fat (g) 2,
  • carb. (g) 12,
  • fiber (g) 1,
  • pro. (g) 25,
  • sodium (mg) 943,
  • Potassium (mg) 562,
  • calcium (mg) 61,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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