Spicy Vegetable Soup With (Or Without ) Pork

Living in Japan, I miss my Mexican food! I used the Japanese equivalent of American vegetables, imported Rotel Tomatos and Swansons Chicken Broth and came up with a pretty good substitute. In Japan, you can't find large cuts of meat. Most of the meat is cut almost paper thin. The pork I use in this is very thin and I usually add it to the soup during the last 15 minutes or so. It cooks quickly in the simmering soup. If you can't find thinly sliced pork, buy a lean pork chop, partially freeze it and then slice it into thin strips. If you like more veggies in your soup, add green beans, zucchini squash or whatever else you have in the frige! Vegetarian? Omit the pork.

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 1⁄2 head cabbage, chopped
• 2 (14 ounce) cans chicken broth
• 1 (10 ounce) can Rotel Tomatoes
• 4  celery ribs, including leaves chopped
• 1 (15 ounce) can diced tomatoes
• 3  garlic cloves, minced
• 1  onion, coursely chopped
• 1  lb carrot, thinly sliced
• 1  teaspoon salt
• 1⁄4 lb pork, thinly sliced
•  Pam cooking spray

Directions

1. Spray the bottom of a soup pot with Pam.
2. Add garlic, onion, and carrots. Let veggies get a little soft, stirring occasionally, for about 6-8 minutes.
3. Add the rest of the ingredient EXCEPT the pork.
4. Bring to a boil and then reduce heat. Let soup simmer for 45 minutes, stirring occasionally. .
5. Add sliced pork, stir well, Let cook for 15 more minutes.