Description Edit

Hearty and savory, pumpkin gives this soup a distinctly African tone. The addition of tomato, potato and green beans makes this pork dish a complete meal.

• Contributed by Healthy Recipes for Diabetic Friends Y-Group
• Source: www.verybestbaking.com
• Preparation: 15 minutes | Cooking: 1 Hour 20 minutes
• Yields: 6 Servings

Ingredients Edit

• 1 tbsp extra virgin olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 1 tbsp crushed dried basil leaves
• 2 pounds lean pork tenderloin, cut into 1-inch pieces
• 1 can (28 oz) recipe-ready diced tomatoes, undrained
• 1 can (15 oz) Libby's 100% pure pumpkin
• 1 can (14½ fluid oz) reduced-sodium chicken broth
• ½ cup rose or White Zinfandel wine
• ½ tsp salt (optional)
• ¼ tsp ground black pepper
• 4 medium white rose potatoes, peeled and cubed
• 2 cups (about 8 oz) green beans, cut into 1-inch pieces
• 1 cinnamon stick

Directions Edit

1. Heat oil in large saucepan over medium-high heat.
2. Add onion,garlic and basil; cook for 1 minute or until onion is tender.
3. Add pork; cook for 3 to 4 minutes or until lightly browned.
4. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper.
5. Bring to a boil.
6. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
7. Add potatoes, green beans and cinnamon stick.
8. Cover; cook over low heat for 1 hour or until potatoes are tender.
9. Remove cinnamon stick before serving.

Nutritional information Edit

Per serving:

• 310 calories | 70 calories from fat | 8g total fat | 2g saturated fat | 100 mg cholesterol | 410 mg sodium | 20g carbs | 7g dietary fiber | 9g sugars | 36g protein