Pork and Cabbage Soup

WeightWatchers

Serves 6

1 tablespoon olive oil

1 garlic clove, minced

1 pound pork tenderloin, cut into 1-inch chunks

1 tablespoon chopped fresh sage or 1 teaspoon dried

1 (16-ounce) package shredded coleslaw blend with carrots

1 (16-ounce) package frozen vegetables for stew

4 cups reduced-sodium chicken broth

Heat the oil in a large saucepan or Dutch oven; add the garlic and sauté until fragrant, 30 seconds. Add the pork and sage; continue cooking 2 minutes, stirring frequently. Add the coleslaw and cook, stirring, until the cabbage is softened, about 2 minutes.

Add vegetables and broth, and bring to a boil. Reduce heat to medium and simmer, covered, until vegetables are cooked through, about 10 minutes.

194 Calories

6 Fat

48 Cholesterol

423 Sodium

15 Carbohydrate

4 Fiber

22 Protein

78 Calcium