Flavorful meat stew meets tender vegetables in this delicious soup!
- 1 pound lean pork (like shoulder)
- Non-stick cooking spray
- 1 tablespoon olive oil
- 1/2 sweet onion, diced
- 1 (15 ounce) can corn, low sodium or no salt added
- 1 (14.5 ounce) can diced tomatoes, no salt added
- 3 cups low-sodium chicken broth
- 1 1/2 cups water
- 1 tablespoon paprika
- 1/2 teaspoon black pepper
- 1/2 bunch (about 3 cups) kale
- Take kale leaves off stem. Rinse and dry kale leaves. Set aside.
- Cut pork into bite-sized chunks.
- Heat large pot to medium-high. Spray with non-stick cooking spray and add pork to the pot.
- Cook pork until no pink is left, about 5-8 minutes. Remove pork from pot, cover to keep warm, and set aside.
- Add olive oil and onions to the pot. Cook onions until soft, about 3-5 minutes.
- Drain canned corn and add to the pot. Add diced tomatoes, chicken broth, water, paprika, black pepper, and cooked pork. Let soup simmer on low heat for at least 20 minutes.
- Add kale 5 minutes before serving.
- Pork shoulder was used for the nutrient analysis. Other cuts of meat may have a different fat content.
- To save time, used bagged fresh or frozen kale. If using fresh, you can de-stem ahead of time. Buy more kale when in season and freeze!
- No paprika? No problem! Substitute 1-2 teaspoons chili powder for the paprika.