Ontario pork is healthy and lean and we want the world to know! Ontario Pork is working on a Weight Management Recipe Booklet that will focus on recipes that are low in calories, fat and sodium. Having personally tried all of these recipes, developed by Professional Home Economist, Emily Richards, I must say they are all very delicious. At the moment my favourite recipes are the Pork and Noodle Soup and the Quinoa Pork and Apple Salad. Keep an eye out for this new recipe booklet which is due to be out in the New Year! Just so that I am not leaving you out in the cold, I am giving you the recipe for Pork and Noodle Soup as a sneak peak to keep you warm this winter season. Enjoy!
Pork and Vegetable Noodle Soup
This comforting soup brings out all the flavour that pork has to offer and provides not only a rich tasting broth but a chunky style soup that your family will love.
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 11 cups (2.75 L)
3 shoulder blade chops, about 1 1/2 lbs/750 g total
8 cups (2 L) water
4 sprigs fresh parsley
4 sprigs fresh thyme
4 cloves garlic
3 cups (750 mL) sodium reduced vegetable broth
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 cup (250 mL) broken spaghetti pasta (about 1 inch/2.5 cm pieces)
1/4 cup (60 mL) freshly grated Parmesan cheese
- In a large soup pot, bring chops, water, parsley, thyme and garlic to simmer. Using a spoon, remove any foam from the top. Simmer uncovered for about 20 minutes or until meat starts to fall off the bone. Remove chops and let cool slightly.
- Add vegetable broth, carrots and celery to pot and return to a simmer. Simmer, stirring occasionally for 15 minutes. Meanwhile, cut pork off the bone and chop finely. Return pork and add pasta to pot. Simmer for about 10 minutes or until pasta is tender and pork is hot. Ladle into soup bowls and sprinkle with cheese before serving.
Tip: Try other short soup pastas for the broken spaghetti like baby shells, tubetti or orzo.
Nutrition Facts (per 1 cup): 128 Calories, 11.4g Protein, 4.8g Carbohydrates, 0.9g Fiber, 6.6g Fat (2.2g Saturated), 34.2mg Cholesterol, 116mg Sodium.