Packed with nutritious veggies, tender pork and savory flavor, this healthy soup fills the house with a tantalizing aroma as it cooks.
—DEB HALL HUNTINGTON, IN
PREP: 20 MIN. • COOK: 7 HOURS • MAKES: 6 SERVINGS (2 QUARTS)
1 pound pork tenderloin, cut into 1-inch pieces
1 teaspoon garlic powder
2 teaspoons canola oil
1 can (28 ounces) diced tomatoes
4 medium carrots, cut into 1/2-inch pieces
2 medium potatoes, cubed
1 can (12 ounces) light or nonalcoholic beer
1/4 cup quick-cooking tapioca
2 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1. Sprinkle pork with garlic powder. In a large skillet, brown pork in oil; drain.
2. Transfer to a 4-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 7-8 hours or until the meat is tender. Discard bay leaves.
PER SERVING 1 1/3 cups equals 258 cal., 4 g fat (1 g sat. fat), 42 mg chol., 357 mg sodium, 34 g carb., 5 g fiber, 18 g pro. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 1/2 starch.
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FREEZE INDIVIDUAL SOUP PORTIONS
To freeze soup or chili in handy single-serving packets, line a measuring cup with a small freezer bag to hold the bag upright, then fill with soup. Freeze the bags flat, then stack them for efficient storage.