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Low Fat Paella Soup Recipe
Ingredients
8 ounces boneless pork loin, cut into 3/4-inch cubes
1 teaspoon cooking oil
1/2 cup thinly sliced green onion
1/3 cup chopped red sweet pepper
1 clove garlic, minced
29 ounces reduced-sodium chicken broth, 2 cans
1/2 cup long grain rice
1 bay leaf
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground turmeric
8 ounces peeled and deveined shrimp
1 cup frozen green peas
1 tablespoon snipped fresh parsley, optional
Method
Cook pork in hot oil in a large saucepan for 4 to 5 minutes or till no longer pink; remove from pan.
Cook green onion, sweet pepper, and garlic in drippings in same pan for 2 minutes.
Stir in broth, rice, bay leaf, oregano, salt, red pepper, and turmeric.
Reduce heat; cover and simmer 15 minutes.
Stir in cooked pork, shrimp, and peas.
Simmer, covered, for 3 to 5 minutes or till shrimp are opaque.
Remove bay leaf.
Sprinkle with fresh parsley before serving, if desired.
Makes 4 servings.
Nutrition facts per serving: 256 cal , 7 g total fat 2 g sat fat, 113 mg cholesterol, 860 mg sodium, 25 g carbohydrate , 2 g dietary fiber, 23 g pro
Daily Value: 13% vitamin.
:A, 30% vitamin.
:C, 23% iron.
Food exchanges: 1 1/2 bread, 2 1/2 meat.
