https://www.petersburgiga.com/Recipes/Detail/4634/Golden_Harvest_Soup
Yield: 4 servings
1 | lb. | boneless pork, cut into 3/4-inch pieces | |
|
|||
1 | tablespoon | olive oil | |
|
|||
2 | cloves | garlic, minced | |
|
|||
1 | stalk | celery, sliced | |
|
|||
2 | teaspoons | curry powder | |
|
|||
2 | cans | (14.5 oz.) chicken broth | |
|
|||
3 | cups | butternut squash, peeled | |
|
|||
1 | large cooking apple, cored and cut into 3/4-inch pieces | ||
|
Yield: 4 servings
Approximate Nutrient Content per serving:
Calories: | 254 | |
Calories From Fat: | 54 | |
Total Fat: | 6g | |
Saturated Fat: | 1g | |
Cholesterol: | 73mg | |
Sodium: | 559mg | |
Total Carbohydrates: | 23g | |
Dietary Fiber: | 4g | |
Sugars: | 9g | |
Protein: | 28g |
225% Vitamin A, 44% Vitamin C, 10% Calcium, 19% Iron.
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
In a 4-quart Dutch oven, heat oil. Brown pork; stir in garlic, celery and curry powder. Cook one minute longer. Stir in broth. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or until meat is tender.
Stir in squash and apple. Return to boiling; reduce heat; cover and simmer for 10 minutes or until squash is tender.
Please note that some ingredients and brands may not be available in every store.
https://www.petersburgiga.com/Recipes/Detail/4634/Golden_Harvest_Soup
Be the first to comment on this recipe!
Add a Comment Login