This is another attempt to add more vegetables to our meals. I took out pork loin boneless chops the other day and when I went to search for a recipe nothing was particularly inspiring to me. That my children will tell you is dangerous as it means I will start creating something on my own.
We are saving for vacation next month so I am trying to keep the grocery budget way down this month. I headed to the pantry and freezer to see what I could find. Cans of tomatoes, frozen stew vegetables and a bag of frozen carrots means a soup will be created. The best part is I get to use my slow cooker again this week.
With the weather well below O degrees it was nice to have a hot bowl of comforting stew. The flavors were good if very basic. Both children ate two bowls of the stew with a nice loaf of crusty Italian bread and spinach salads.
The spices were not too heavy and you could easily doctor this up with different spices for your family if you want different flavors – oregano, garlic and basil or cumin, garlic and cayenne.
- 1 lb pork loin boneless chops
- 2 (15 oz) cans of diced tomatoes
- 1 (32 oz) can tomato puree
- 1 cup of beef stock
- 3 tsp minced garlic
- 1 diced onion
- 1 (15 oz) can cannelini beans, rinsed
- 1 (16 oz) bag frozen stew vegetables, potatoes, peas, onions, etc…
- 1 (8 oz) bag frozen carrots
- 1/2 tsp powdered garlic
- 2 TBSP Worcestershire sauce
- 1 tsp onion powder
- 3 bay leaves
- salt and pepper, to taste
- Place all ingredients, except for frozen vegetables, into a large slow cooker. Stir until ingredients are well combined.
- Cook on low for 6 hours. Add frozen vegetables in last 1-2 hours. Stir well and recover cooking an additional 1-2 hours until vegetables are warmed through.
- Remove bay leaves. Taste and adjust spices to your liking. Serve.