Food: Zucchini and Pork Soup

Zucchini and Pork Soup

4 pork chops
2 teaspoons vegetable oil
1 onion, chopped
2 teaspoons chopped garlic
1 cup chopped red bell pepper
2 zucchinis, quartered and sliced
1/8 cup chopped sun-dried tomatoes
8 ounces fresh mushrooms, sliced
1 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) cans chicken broth
2 teaspoons dried basil
1 teaspoon dried oregano
salt and pepper to taste
4 tablespoons grated Parmesan cheese

Directions

1) Cut pork into cubes. 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.
2) 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.
3) Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, basil, oregano, salt and pepper. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes. Sprinkle with cheese and serve.

Rating: 4 of 5 stars

Comments: This was a good soup dish. My only complaint was that it needed salt, which can be easily remedied. I put the pork chop bone in the soup to give it some more flavor, and I simmered for quite awhile longer than 15 minutes - maybe even an hour. I really liked the flavors and it was nice to pour the soup on some rice for a nice, hearty meal. It's also quite a healthy recipe as well.

Zucchini and Pork Soup