Pork and Edamame Soup

Pork and Edamame Soup
Makes 9
Prep 25 m
Slow Cook 420 - 480 m
Slow Cook (low) or 3 1/2 to 4 hours (high)



  1. 1 of 2 Trim fat from roast. Cut roast into 1-inch pieces. In a large skillet brown meat, half at a time, in hot oil over medium-high heat. Drain off fat. Transfer meat to a 3 1/2- to 4 1/2-quart slow cooker. Stir in broth, water chestnuts, sweet pepper, soy sauce, hoisin sauce, ginger, crushed red pepper, and garlic.
  2. 2 of 2 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Skim off fat. Stir in edamame and ramen noodles (reserve seasoning packet for another use). Cover and cook for 5 minutes more. Top each serving with sliced green onions.
Nutrition Information for Pork and Edamame Soup
Servings Per Recipe: 9
Per Serving: 27.162 mg vit. C, 0.49 mg Thiamin, 583.083 IU vit. A, 3 g sugar, 3.5 null Lean Meat, 0.409 mg Pyridoxine (Vit. B6), 1 null Fat, 12.095 µg Folate, 0.294 mg Riboflavin, 5.33 mg Niacin, 14 g carb., 11 g Fat, total, 275 kcal cal., 60.581 mg calcium, 27 g pro., 2.522 mg iron, 473 mg sodium, 396 mg Potassium, 1 null Carb Choice, 0.549 µg Cobalamin (Vit. B12), 3 g fiber, 4 g Monounsaturated fat, 1 g Polyunsaturated fat, 65 mg chol., 0 g Trans fatty acid, 1 null Starch, 3 g sat. fat


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