CP Southwestern Pork and Squash Soup - 21.2g Carbs, 4.6g Fiber, 6.5g Sugar
From: Taste of Home's Slow Cooker Recipe Cards 2012 , p49
I adapted a pork and squash stew recipe, using tomatoes and
Southwestern-style seasonings. My husband and sons loved it,
and the leftovers were even better the next day! Try it with
fresh corn muffins. - Molly Newman, Portland, Oregon
This recipe is: Diabetic Friendly
Prep: 20 min
Cook: 4 hours
Servings: 6
1 lb pork tenderloin, cut into 1-inch cubes
1 medium onion, chopped
1 Tbsp canola oil
3 cups reduced-sodium chicken broth
1 medium butternut squash, peeled and cubed
2 medium carrots, sliced
1 (14 1/2 oz can) diced tomatoes with mild green chilies, undrained
1 Tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp salt
In a large skillet, brown pork and onion in oil; drain.
Transfer to a 4 or 5 qt. slow cooker. Stir in the remaining ingredients.
Cover and cook on low for 4-5 hours or until meat is tender.
Nutrition From: www.caloriecount.about.com
Using 24 ounces of Butternut Squash.
Servings: 6
Serving Size: 421 g (421 g = 14.85 oz // 14.85 oz = 1.85 cups)
Nutrition per Serving:
233 Calories, 57 Calories from Fat, 6.3g Total Fat, 1.4g Saturated Fat,
0g Trans Fat, 55mg Cholesterol, 558mg Sodium, 21.2g Total Carbs,
4.6g Dietary Fiber, 6.5g Sugars, 24.6g Protein
Vitamin A 328% - Vitamin C 60% - Calcium 9% - Iron 15%
Nutrition Grade: A
Good points:
High in niacin
High in phosphorus
High in potassium
Very high in selenium
Very high in thiamin
Very high in vitamin A
High in vitamin B6
Very high in vitamin C
