.
Ingredients:
1 tablespoon olive oil
12 ounces (360 g) pork tenderloin,
cut into 1/2-inch cubes
2 medium onions, chopped
2 large garlic cloves, minced
2 tablespoons (18 g) unbleached
all-purpose flour
2 tablespoons (30 ml) hot
paprika
1 teaspoon (5 ml) caraway
seeds
1 cup (240 ml) dry white
wine
2 tablespoons (28 g) tomato
paste
1 medium green bell pepper,
seeded and chopped
1 medium thin-skinned potato,
peeled and cut into 1/2-inch cubes
2 large plum tomatoes, chopped
6 cups (1.4 l) 98% fat-free,
no-salt-added canned chicken broth
salt (optional) and
freshly ground pepper to taste
4 ounces (120 g) dried wide
yolk-free egg noodles
1/4 cup (58 g) fat-free
sour cream for garnish (optional)
Instructions:
In a large soup pot, heat
oil over medium heat. Add pork tenderloin (in batches if necessary) and
brown on all sides. Using a slotted spoon transfer pork to a dish and set
aside. Add onions and garlic to pot and sauté over medium-low heat,
stirring occasionally, until onions are golden, about 6 minutes.
Stir in the flour, paprika,
and caraway seeds. Cook, stirring, for 2 minutes. Stir in wine and bring
the mixture to a boil. Add tomato paste, bell pepper, potato, tomatoes,
and chicken broth. Return pork to the pot and stir to blend. Reduce heat
and simmer, partially covered, until pork is tender, about 1 hour. Season
with salt (if using) and pepper to taste.
Meanwhile cook noodles according
to package directions until al dente or what?. Drain and divide between
4 shallow soup bowls. Top with hot soup. If desired, garnish each serving
with a dollop of sour cream.
Nutrition Facts:
Per serving: 360 calories
(20% calories from fat), 28 g protein, 8 g total fat (1.7 g saturated fat),
42 g carbohydrates, 5 g dietary fiber, 50 mg cholesterol, 172 mg sodium
Diabetic Exchanges:
2 1/2 lean protein, 3 carbohydrate (2 bread/starch, 3 vegetable)
Quantity:
makes 4 servings
Courtesy Of: Diabetic
Recipes.Com
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