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    You are in: Home / Recipes / Enchilada Pork Barley Vegetable Soup Recipe
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    Enchilada Pork Barley Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Montana Heart Song's Note:

    I had leftover enchilada sauce, ground pork and vegies to be cooked. This is the result. It is a hearty good soup. Instead of ground pork, you can use Jones brand Scrapple; ground pork mixed with cornmeal but omit the cornmeal listed in the recipe. I serve with tortilla chips. The next day it is still as delicious. If too thick add a little water.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In frying pan add oil, ground pork, salt and pepper,chopped onions,.
    2. 2
      chopped mushrooms. Saute until pork is browned and vegetables cooked.
    3. 3
      Add taco seasoning mix with 3/4 cup water and stir to mix. Bring to a boil,
    4. 4
      cook five minutes. Set aside.
    5. 5
      In dutch oven, add barley to 2 quarts of water. Bring to a boil, add 1/2 teaspoons salt. Cover, simmer 20 minutes, stirring twice.
    6. 6
      Add Sautéed pork, vegetable mixture, canned tomatoes to dutch oven.
    7. 7
      Then add enchilada sauce and cornmeal. Stir until mixed. Cover.
    8. 8
      Simmer 20 minutes stirring twice.
    9. 9
      Serve over tortilla chips or with the chips.

    Ratings & Reviews:

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    Nutritional Facts for Enchilada Pork Barley Vegetable Soup

    Serving Size: 1 (684 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 599.1
     
    Calories from Fat 287
    47%
    Total Fat 31.9 g
    49%
    Saturated Fat 10.0 g
    50%
    Cholesterol 81.7 mg
    27%
    Sodium 2571.5 mg
    107%
    Total Carbohydrate 52.8 g
    17%
    Dietary Fiber 11.3 g
    45%
    Sugars 17.8 g
    71%
    Protein 26.9 g
    53%

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