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Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Slow 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

217 calories; 7 g total fat; 2 g saturated fat; 73 mg cholesterol; 943 mg sodium. 562 mg potassium; 12 g carbohydrates; 1 g fiber; 25 g protein; 61 mg calcium; 3 mg iron;

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