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Ingredientes
- 2 tbsp. olive or possibly vegetable oil
- 1 pound pork tenderloin, trimmed & cut into 3/4" cubes
- 2 cloves garlic, chopped
- 1 med. onion, minced
- 4 med. carrots, sliced
- 2 c. fresh broccoli flowerets
- 2 c. sliced fresh mushrooms
- 1 c. sliced celery
- 10 c. water
- 2 tbsp. chicken bouillon granules
- 2 teaspoon thyme leaves
- 1/2 teaspoon black pepper
- 1/2 teaspoon any salt free herb seasoning
- 1/2 pound "cork screw" macaroni
Direcciones
- In Dutch oven, heat oil. Add in pork, garlic and onion; cook and stir till meat is cooked through. Add in remaining ingredients except macaroni. Bring to a boil; reduce heat and simmer 20 min. Prepare macaroni according to package directions; drain. stir into soup; heat through. Chill leftovers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 879g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 86 | 37% |
| Total Fat 9.59g | 12% |
| Saturated Fat 1.78g | 7% |
| Trans Fat 0.02g | |
| Cholesterol 70mg | 23% |
| Sodium 173mg | 7% |
| Potassium 913mg | 26% |
| Total Carbs 12.09g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.11g | 3% |
| Protein 25.64g | 41% |
