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
Place flour in a resealable plastic bag.
Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat.
Add pork and brown in oil for about 8 to 10 minutes. Set aside.
In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat.
Add the onions, garlic and bell pepper.
Saute for just a few minutes until tender, but not browned.
Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, oyster sauce, basil, oregano, salt and pepper.
Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes.
Sprinkle with cheese and serve.