Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Warm up a cold winter's night with a steaming bowl of stew and crusty bread from the oven. Bright orange squash and dark green kale add more than just color to this soup—these winter-garden veggies also add plenty of vitamins and fiber.

Recipe by Oxmoor House January 2006

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Credit: Oxmoor House

Recipe Summary

prep:
20 mins
cook:
39 mins
total:
59 mins
Yield:
8 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium heat. Add pork, salt, and 1/2 teaspoon pepper; cook 9 minutes or until pork is browned, stirring occasionally. Remove pork from pan; set aside.

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  • Add onion to pan; sauté 5 minutes or until tender. Add coriander and garlic; sauté 1 minute. Return pork to pan. Add remaining 1/4 teaspoon pepper, kale, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

212 calories; fat 4.2g; saturated fat 1.1g; protein 17.4g; carbohydrates 30g; cholesterol 32mg; iron 2.9mg; sodium 658mg; calories from fat 18%; fiber 5.6g; calcium 163mg.
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