Gingered Pork and Cabbage Soup
Time needed
40 min
preparation
Serving Size / Yield
8 servings
Ingredients
- 6 C. reduced sodium-chicken broth
- 8 oz. boneless pork sirloin, cut 1/2 inch thick
- 1 lg. onion, chopped
- 4 cloves garlic, minced
- 2 tsp. grated fresh ginger
- 1 Tbs. cooking oil
- 3 sm. tomatoes, chopped
- 2 med. carrots, finely chopped
- 1/2 C. thinly sliced Chinese cabbage
- 1/4 C. snipped fresh mint
Directions
In a medium saucepan, bring 6 cups of chicken broth to a boil. Meanwhile, trim fat from pork. Cut pork into 1/2-inch cubes.
In a large saucepan cook pork, onion, garlic and ginger in hot oil until pork is brown.
Add hot chicken broth. Bring to boiling. Stir in tomato and carrot. Return to boiling; reduce heat. Simmer, covered, for 15 minutes.
Stir in pasta and cook for 6 to 8 minutes more or until pasta is tender but still firm. Stir in sliced Chinese cabbage and mint.
