A warm bowl of soup will hit the spot. This vegetable-packed combination is sure to be a hit with the entire family. Click here to download a PDF of the recipe.
Serves 4; 2 cups per serving
6 cups low-fat, low sodium chicken broth
1 pound boneless pork loin chops, all visible fat discarded, cut into ¾ inch cubes
1 teaspoon ground cumin
¼ teaspoon pepper
4 cups coarsely chopped collard greens or kale (about 1 inch pieces)
1 cup baby carrots
1 cup frozen pearl onions
2 medium ribs of celery, cut into ½ inch slices
½ cup uncooked pearl barley
2 tablespoons imitation bacon bits
2 medium garlic cloves, minced
In a stockpot or Dutch oven, stir together the broth, pork, cumin, and pepper. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 30 minutes, or until the pork is cooked through, stirring occasionally.
Stir in the remaining ingredients. Simmer, covered, for 30 to 35 minutes, or until the barley, vegetables, and pork are tender, stirring occasionally.