Zucchini And Pork Soup Recipes

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ZUCCHINI AND PORK SOUP



Zucchini and Pork Soup image

Besides being tasty, this soup is also low in calories and fat, inexpensive, and very quick to make. The ingredients are ones that I usually stock in my kitchen, but aren't expensive to buy if you don't. They can be used in many other ways, too, so you won't be wasting anything. This soup reheats and freezes well.

Provided by BFHAWKINS

Categories     Zucchini Soup

Yield 8

Number Of Ingredients 16

4 pork chops
½ cup all-purpose flour
2 teaspoons vegetable oil
1 onion, chopped
2 teaspoons chopped garlic
1 cup chopped red bell pepper
2 zucchinis, quartered and sliced
⅛ cup chopped sun-dried tomatoes
8 ounces fresh mushrooms, sliced
1 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) cans chicken broth
2 tablespoons oyster sauce
2 teaspoons dried basil
1 teaspoon dried oregano
salt and pepper to taste
4 tablespoons grated Parmesan cheese

Steps:

  • Place flour in a resealable plastic bag. Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat. Add pork and brown in oil for about 8 to 10 minutes. Set aside.
  • In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat. Add the onions, garlic and bell pepper. Saute for just a few minutes until tender, but not browned.
  • Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, oyster sauce, basil, oregano, salt and pepper. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes. Sprinkle with cheese and serve.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 14.3 g, Cholesterol 34.1 mg, Fat 5 g, Fiber 2.4 g, Protein 16.3 g, SaturatedFat 1.5 g, Sodium 655.8 mg, Sugar 4.5 g

ZUCCHINI PORK DINNER



Zucchini Pork Dinner image

I work full-time, but I love to cook-so I need to rely on meals that are wholesome and fast. This dish deliciously combines both treats! Plus, I like the fact that it doesn't dirty a pile of pots and pans. -Helen Vail, Glenside, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 11

3/4 pound pork cutlets, cubed
2 tablespoons vegetable oil
1 large onion, chopped
2 garlic cloves, minced
1 can (12 ounces) tomato juice
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/2 teaspoon salt
Pinch cayenne pepper
3 medium zucchini, halved and cut into 1/2-inch slices
Hot cooked noodles

Steps:

  • In a skillet over medium heat, cook pork in oil until browned, about 5 minutes. Add onion and garlic; cook for 5 minutes or until onion is tender. Add tomato juice and seasonings; simmer, uncovered, for 5 minutes. Add the zucchini; cook and stir until crisp-tender, about 5 minutes. Serve over noodles.

Nutrition Facts : Calories 155 calories, Fat 8g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 444mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.

ZUCCHINI AND PORK SOUP



Zucchini and Pork Soup image

Besides being tasty, this soup is also low in calories and fat, inexpensive, and very quick to make. The ingredients are ones that I usually stock in my kitchen, but aren't expensive to buy if you don't. They can be used in many other ways, too, so you won't be wasting anything. This soup reheats and freezes well.

Provided by BFHAWKINS

Categories     Zucchini Soup

Yield 8

Number Of Ingredients 16

4 pork chops
½ cup all-purpose flour
2 teaspoons vegetable oil
1 onion, chopped
2 teaspoons chopped garlic
1 cup chopped red bell pepper
2 zucchinis, quartered and sliced
⅛ cup chopped sun-dried tomatoes
8 ounces fresh mushrooms, sliced
1 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) cans chicken broth
2 tablespoons oyster sauce
2 teaspoons dried basil
1 teaspoon dried oregano
salt and pepper to taste
4 tablespoons grated Parmesan cheese

Steps:

  • Place flour in a resealable plastic bag. Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat. Add pork and brown in oil for about 8 to 10 minutes. Set aside.
  • In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat. Add the onions, garlic and bell pepper. Saute for just a few minutes until tender, but not browned.
  • Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, oyster sauce, basil, oregano, salt and pepper. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes. Sprinkle with cheese and serve.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 14.3 g, Cholesterol 34.1 mg, Fat 5 g, Fiber 2.4 g, Protein 16.3 g, SaturatedFat 1.5 g, Sodium 655.8 mg, Sugar 4.5 g

ZUCCHINI AND PORK SOUP



Zucchini and Pork Soup image

Besides being tasty, this soup is also low in calories and fat, inexpensive, and very quick to make. The ingredients are ones that I usually stock in my kitchen, but aren't expensive to buy if you don't. They can be used in many other ways, too, so you won't be wasting anything. This soup reheats and freezes well.

Provided by BFHAWKINS

Categories     Zucchini Soup

Yield 8

Number Of Ingredients 16

4 pork chops
½ cup all-purpose flour
2 teaspoons vegetable oil
1 onion, chopped
2 teaspoons chopped garlic
1 cup chopped red bell pepper
2 zucchinis, quartered and sliced
⅛ cup chopped sun-dried tomatoes
8 ounces fresh mushrooms, sliced
1 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) cans chicken broth
2 tablespoons oyster sauce
2 teaspoons dried basil
1 teaspoon dried oregano
salt and pepper to taste
4 tablespoons grated Parmesan cheese

Steps:

  • Place flour in a resealable plastic bag. Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat. Add pork and brown in oil for about 8 to 10 minutes. Set aside.
  • In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat. Add the onions, garlic and bell pepper. Saute for just a few minutes until tender, but not browned.
  • Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, oyster sauce, basil, oregano, salt and pepper. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes. Sprinkle with cheese and serve.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 14.3 g, Cholesterol 34.1 mg, Fat 5 g, Fiber 2.4 g, Protein 16.3 g, SaturatedFat 1.5 g, Sodium 655.8 mg, Sugar 4.5 g

ZUCCHINI AND PORK SOUP



Zucchini and Pork Soup image

Besides being tasty, this soup is also low in calories and fat, inexpensive, and very quick to make. The ingredients are ones that I usually stock in my kitchen, but aren't expensive to buy if you don't. They can be used in many other ways, too, so you won't be wasting anything. This soup reheats and freezes well.

Provided by BFHAWKINS

Categories     Zucchini Soup

Yield 8

Number Of Ingredients 16

4 pork chops
½ cup all-purpose flour
2 teaspoons vegetable oil
1 onion, chopped
2 teaspoons chopped garlic
1 cup chopped red bell pepper
2 zucchinis, quartered and sliced
⅛ cup chopped sun-dried tomatoes
8 ounces fresh mushrooms, sliced
1 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) cans chicken broth
2 tablespoons oyster sauce
2 teaspoons dried basil
1 teaspoon dried oregano
salt and pepper to taste
4 tablespoons grated Parmesan cheese

Steps:

  • Place flour in a resealable plastic bag. Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat. Add pork and brown in oil for about 8 to 10 minutes. Set aside.
  • In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat. Add the onions, garlic and bell pepper. Saute for just a few minutes until tender, but not browned.
  • Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, oyster sauce, basil, oregano, salt and pepper. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes. Sprinkle with cheese and serve.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 14.3 g, Cholesterol 34.1 mg, Fat 5 g, Fiber 2.4 g, Protein 16.3 g, SaturatedFat 1.5 g, Sodium 655.8 mg, Sugar 4.5 g

ZUCCHINI AND PORK SOUP



Zucchini and Pork Soup image

Besides being tasty, this soup is also low in calories and fat, inexpensive, and very quick to make. The ingredients are ones that I usually stock in my kitchen, but aren't expensive to buy if you don't. They can be used in many other ways, too, so you won't be wasting anything. This soup reheats and freezes well.

Provided by BFHAWKINS

Categories     Zucchini Soup

Yield 8

Number Of Ingredients 16

4 pork chops
½ cup all-purpose flour
2 teaspoons vegetable oil
1 onion, chopped
2 teaspoons chopped garlic
1 cup chopped red bell pepper
2 zucchinis, quartered and sliced
⅛ cup chopped sun-dried tomatoes
8 ounces fresh mushrooms, sliced
1 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) cans chicken broth
2 tablespoons oyster sauce
2 teaspoons dried basil
1 teaspoon dried oregano
salt and pepper to taste
4 tablespoons grated Parmesan cheese

Steps:

  • Place flour in a resealable plastic bag. Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat. Add pork and brown in oil for about 8 to 10 minutes. Set aside.
  • In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat. Add the onions, garlic and bell pepper. Saute for just a few minutes until tender, but not browned.
  • Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, oyster sauce, basil, oregano, salt and pepper. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes. Sprinkle with cheese and serve.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 14.3 g, Cholesterol 34.1 mg, Fat 5 g, Fiber 2.4 g, Protein 16.3 g, SaturatedFat 1.5 g, Sodium 655.8 mg, Sugar 4.5 g

ZUCCHINI AND PORK SOUP



Zucchini and Pork Soup image

Besides being tasty, this soup is also low in calories and fat, inexpensive, and very quick to make. The ingredients are ones that I usually stock in my kitchen, but aren't expensive to buy if you don't. They can be used in many other ways, too, so you won't be wasting anything. This soup reheats and freezes well.

Provided by BFHAWKINS

Categories     Zucchini Soup

Yield 8

Number Of Ingredients 16

4 pork chops
½ cup all-purpose flour
2 teaspoons vegetable oil
1 onion, chopped
2 teaspoons chopped garlic
1 cup chopped red bell pepper
2 zucchinis, quartered and sliced
⅛ cup chopped sun-dried tomatoes
8 ounces fresh mushrooms, sliced
1 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) cans chicken broth
2 tablespoons oyster sauce
2 teaspoons dried basil
1 teaspoon dried oregano
salt and pepper to taste
4 tablespoons grated Parmesan cheese

Steps:

  • Place flour in a resealable plastic bag. Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat. Add pork and brown in oil for about 8 to 10 minutes. Set aside.
  • In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat. Add the onions, garlic and bell pepper. Saute for just a few minutes until tender, but not browned.
  • Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, oyster sauce, basil, oregano, salt and pepper. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes. Sprinkle with cheese and serve.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 14.3 g, Cholesterol 34.1 mg, Fat 5 g, Fiber 2.4 g, Protein 16.3 g, SaturatedFat 1.5 g, Sodium 655.8 mg, Sugar 4.5 g

ZUCCHINI PORK CHOP SUPPER



Zucchini Pork Chop Supper image

My mom gave me a recipe for zucchini casserole and I added the meat because I was trying to make a one-dish supper. I look forward to fresh zucchini now. -Linda Martin, Rhinebeck, New York

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

1 package (14 ounces) seasoned cubed stuffing mix, divided
1/4 cup butter, melted
2 pounds zucchini, cut into 1/2-inch pieces
1/2 cup grated carrots
1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
1/2 cup whole milk
1 cup sour cream
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon pepper
6 pork loin chops (1 inch thick and 8 ounces each)
Water or additional milk

Steps:

  • In a large bowl, combine two-thirds of the stuffing mix with butter; place half in a greased 13x9-in. baking dish. In another large bowl, combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top. , Crush remaining stuffing mix; place in a shallow bowl. Place water or milk in another shallow bowl. Dip pork chops in water or milk, then roll in stuffing crumbs. , Place pork on top of stuffing mixture. Bake, uncovered, at 350° for 1 hour or until pork chops are tender.

Nutrition Facts : Calories 559 calories, Fat 27g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 1583mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 4g fiber), Protein 18g protein.

ZUCCHINI AND PORK SOUP



Zucchini and Pork Soup image

Besides being tasty, this soup is also low in calories and fat, inexpensive, and very quick to make. The ingredients are ones that I usually stock in my kitchen, but aren't expensive to buy if you don't. They can be used in many other ways, too, so you won't be wasting anything. This soup reheats and freezes well.

Provided by BFHAWKINS

Categories     Zucchini Soup

Yield 8

Number Of Ingredients 16

4 pork chops
½ cup all-purpose flour
2 teaspoons vegetable oil
1 onion, chopped
2 teaspoons chopped garlic
1 cup chopped red bell pepper
2 zucchinis, quartered and sliced
⅛ cup chopped sun-dried tomatoes
8 ounces fresh mushrooms, sliced
1 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) cans chicken broth
2 tablespoons oyster sauce
2 teaspoons dried basil
1 teaspoon dried oregano
salt and pepper to taste
4 tablespoons grated Parmesan cheese

Steps:

  • Place flour in a resealable plastic bag. Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat. Add pork and brown in oil for about 8 to 10 minutes. Set aside.
  • In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat. Add the onions, garlic and bell pepper. Saute for just a few minutes until tender, but not browned.
  • Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, oyster sauce, basil, oregano, salt and pepper. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes. Sprinkle with cheese and serve.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 14.3 g, Cholesterol 34.1 mg, Fat 5 g, Fiber 2.4 g, Protein 16.3 g, SaturatedFat 1.5 g, Sodium 655.8 mg, Sugar 4.5 g

ZUCCHINI AND PORK SOUP



Zucchini and Pork Soup image

Besides being tasty, this soup is also low in calories and fat, inexpensive, and very quick to make. The ingredients are ones that I usually stock in my kitchen, but aren't expensive to buy if you don't. They can be used in many other ways, too, so you won't be wasting anything. This soup reheats and freezes well.

Provided by BFHAWKINS

Categories     Zucchini Soup

Yield 8

Number Of Ingredients 16

4 pork chops
½ cup all-purpose flour
2 teaspoons vegetable oil
1 onion, chopped
2 teaspoons chopped garlic
1 cup chopped red bell pepper
2 zucchinis, quartered and sliced
⅛ cup chopped sun-dried tomatoes
8 ounces fresh mushrooms, sliced
1 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) cans chicken broth
2 tablespoons oyster sauce
2 teaspoons dried basil
1 teaspoon dried oregano
salt and pepper to taste
4 tablespoons grated Parmesan cheese

Steps:

  • Place flour in a resealable plastic bag. Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat. Add pork and brown in oil for about 8 to 10 minutes. Set aside.
  • In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat. Add the onions, garlic and bell pepper. Saute for just a few minutes until tender, but not browned.
  • Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, oyster sauce, basil, oregano, salt and pepper. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes. Sprinkle with cheese and serve.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 14.3 g, Cholesterol 34.1 mg, Fat 5 g, Fiber 2.4 g, Protein 16.3 g, SaturatedFat 1.5 g, Sodium 655.8 mg, Sugar 4.5 g

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From wikifoodhub.com


CREAMY ZUCCHINI AND RICE SOUP - EAT, LIVE, RUN
2013-07-22 In a large heavy-bottomed pot, heat the oil over medium heat. When hot, add the diced onion. Saute onion until translucent and slightly golden around the edges, about eight minutes. Add the zucchini and the stock and bring to a boil. Reduce heat and simmer for about 12 minutes, until zucchini is tender.
From eatliverun.com


ZUCCHINI AND PORK SOUP | RECIPE | SOUP RECIPES, ZUCCHINI SOUP …
Sep 28, 2016 - At the end of the summer everyone tries to give each other extra zucchini from the garden. Use some in this delightful, veggie-packed pork soup, enough to feed a dinner party. Mushrooms, tomatoes, onions and bell peppers make it full-bodied and delicious!
From pinterest.com


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