I created this recipe using ingredients 
I readily had on hand this evening.
I must say, this is a keeper!
Servings: (4)
Prep: 5 mins. |
Cook: 25 to 30 mins.

Posted: by Sandra


1 tablespoon olive oil
1.5 lbs. pork loin, cut into 1” x ½” strips
½ teaspoon freshly ground pepper
½ yellow onion, julienned
½ red bell pepper, julienned
1 stock of celery, diagonally sliced
2 garlic cloves, minced
1 (14.5 oz. can) Italian diced stewed tomatoes, with juices
2-1/2 cups low-sodium chicken broth
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1/2 tablespoon worcestershire sauce
1 tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups romaine lettuce, julienned

--2 green onions, sliced

--Also, prepared steamed rice


Heat a large skillet over medium-high heat with olive oil.  Add the pork and freshly ground pepper, and cook until lightly seared about 5 to 7 minutes.  Add the onions, red pepper, and celery, and saute until onions are translucent, about 5 to 7 minutes.  Add all the remaining ingredients, except the romaine lettuce and green onions.  Cover and reduce heat to low, and let it simmer for 15 minutes. 

Add the romaine lettuce, and stir just until wilted. 

Serve over steamed rice in bowls, and garnish each with green onions. ~ Enjoy!

1 comment:

sandra said...

This is a take on a pork green soup recipe I grew up eating, and this recipe turned out beautifully ;)


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