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Hearty Pork and Vegetable Soup

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May 5, 2015

Prep Time: 1 hour 15 minutes
Cook Time: 8 hours

Ingredients

  • 2 14½ oz (400 mL) cans lower sodium chicken broth
  • 1 cup (250 mL) celery, chopped
  • 1 cup (250 mL) carrots, chopped
  • ¼ cup (50 mL) onion, chopped
  • 1 tsp. (5 mL) minced garlic
  • ¼ cup (50 mL) shredded cabbage
  • ¼ cup (50 mL) quick-cooking barley
  • ¾ cup (175 mL) cooked pork tenderloin, cut bite-size (use leftover pork)
  • 1 tsp. (5 mL) dried parsley

Directions

  1. Place the chicken broth, celery, carrots, onions, garlic, cabbage, barley, pork and parsley in a pot over high heat.
  2. Bring to a boil, reduce heat to low, and simmer for 1 hour.

Slow cooker alternative: cook on high for 4 hours, or low for 7–8 hours, or until veggies are tender.

Download this recipe and others as part of the Sunday Dinner Pledge Fall/Winter Meal Plan Week 2 PDF (727Kb)

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