- 1 tablespoon olive oil
- 12 ounces pork tenderloin, cut into 1/2-inch cubes
- 2 medium onions, chopped
- 2 large garlic cloves, minced
- 2 tablespoons unbleached all-purpose flour
- 2 tablespoons hot paprika
- 1 teaspoon caraway seeds
- 1 cup dry white wine
- 2 tablespoons 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 98% fat-free, no-salt-added canned chicken broth
- salt (optional) and freshly ground pepper to taste
- 4 ounces dried wide yolk-free egg noodles
- ¼ cup fat-free sour cream for garnish (optional)
- 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. Drain and divide noodles between soup bowls. Top with hot soup. If desired, garnish each serving with a dollop of sour cream.
|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)|