Pork and Cabbage Soup
100%
0
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
4
Low
Nutrition per serving
Calories132.2 kcal (7%)
Total Fat5 g (7%)
Carbs10.5 g (4%)
Sugars6.2 g (7%)
Protein12.1 g (24%)
Sodium848.7 mg (42%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
8 ouncespork loin
cut into 1/2 inch pieces
1onion
medium, chopped
2 slicesbacon
finely chopped
2 cupsreduced sodium beef broth
2 cupsreduced sodium chicken broth
28 ounceswhole tomatoes
drained and coarsely chopped
2carrots
medium, sliced
1 teaspoonsalt
1bay leaf
¾ teaspoondried marjoram
⅛ teaspoonblack pepper
0.25cabbage
medium, chopped
2 tablespoonsfresh parsley
chopped
Instructions
Step 1
1. Heat large saucepan or Dutch oven over medium heat. Add pork, onion and bacon; cook and stir until pork is no longer pink and onion is slightly tender. Drain fat.
Step 2
2. Stir in beef broth, chicken broth, tomatoes, carrots, salt, bay leaf, marjoram and pepper; bring to a boil over high heat. Reduce heat to medium-low; cook, uncovered, about 30 minutes. Remove and discard bay leaf. Skim off fat.
Step 3
3. Add cabbage; bring to a boil over high heat. Reduce heat to medium-low; cook, uncovered, about 15 minutes or until cabbage is tender. Stir in parsley.
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