Low Sodium Pork with White Bean Soup
Servings
2Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 2 tsp. Olive oil |
| 2 Tbsp. Pumpkin seeds (pepitas) |
| 1 ounce Prosciutto (diced) |
| 1 small White or yellow onions (diced) |
| 2 pepper Poblano Pepper (or Anaheim peppers)(seeded and diced) |
| 1 Medium stalk Celery, raw (diced) |
| 4 ounces Pork tenderloin (diced) |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 3 cup Water |
| 1 cup No salt added vegetable stock (or no salt added chicken stock) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 2 tsp. Dried or rubbed sage |
| 1/2 tsp. Paprika |
Instructions
Add the onion, peppers and celery and cook for about 5 minutes, stirring frequently.
Add the pork tenderloin and cook, stirring frequently, until the meat is lightly browned.
Add the white beans, water, chicken stock, salt, pepper, sage and paprika.
Reduce the heat to medium and simmer for about 30 minutes, stirring the soup occasionally.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
You can use any cut of pork that you like, but the pork tenderloin will cook up much quicker. This recipe takes just a little over 30 minutes and the tenderloin will be nice and tender. Using pork loin or chops will actually add a bit more flavor but will take longer to cook.
You can take this a bit spicier by adding a little cumin and a touch of chili powder. Try using oregano instead of the sage.