Zucchini and Pork Soup

Zucchini and Pork Soup
Zucchini and Pork Soup might be a good recipe to expand your main course repertoire. This recipe serves 10. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains about 16g of protein, 6g of fat, and a total of 166 calories. Autumn will be even more special with this recipe. Head to the store and pick up oyster sauce, sun-dried tomatoes, pork chops, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Place flour in a resealable plastic bag.
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All Purpose FlourAll Purpose Flour
Equipment you will use
Ziploc BagsZiploc Bags
2
Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat.
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ShakeShake
PorkPork
Cooking OilCooking Oil
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Frying PanFrying Pan
3
Add pork and brown in oil for about 8 to 10 minutes. Set aside.
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PorkPork
Cooking OilCooking Oil
4
In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat.
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SoupSoup
Cooking OilCooking Oil
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PotPot
5
Add the onions, garlic and bell pepper.
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Bell PepperBell Pepper
GarlicGarlic
OnionOnion
6
Saute for just a few minutes until tender, but not browned.
7
Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, oyster sauce, basil, oregano, salt and pepper.
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Salt And PepperSalt And Pepper
Chicken BrothChicken Broth
Sun Dried TomatoesSun Dried Tomatoes
Oyster SauceOyster Sauce
MushroomsMushrooms
TomatoTomato
ZucchiniZucchini
OreganoOregano
BasilBasil
PorkPork
8
Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes.
9
Sprinkle with cheese and serve.
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CheeseCheese
DifficultyHard
Ready In45 m.
Servings10
Health Score13
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