Zucchini and Pork Soup

Besides being tasty, this soup is also low in calories and fat, inexpensive, and very quick to make. The ingredients are ones that I usually stock in my kitchen, but aren't expensive to buy if you don't. They can be used in many other ways, too, so you won't be wasting anything. This soup reheats and freezes well.

• Calories: 170 Calories

Ingredients

• ½ cup all-purpose flour
• 2 teaspoons vegetable oil
• 1 onion, chopped
• salt and pepper to taste
• 1 teaspoon dried oregano
• 2 teaspoons chopped garlic
• 4 tablespoons grated Parmesan cheese
• 1 (14.5 ounce) can diced tomatoes
• 2 teaspoons dried basil
• 2 (14.5 ounce) cans chicken broth
• 8 ounces fresh mushrooms, sliced
• 2 tablespoons oyster sauce
• 1 cup chopped red bell pepper
• 4 pork chops
• 2 zucchinis, quartered and sliced
• ⅛ cup chopped sun-dried tomatoes

Recipe Instructions

Step 1

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.

Step 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.

Step 3

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.