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Paella Soup

soups & stews, pork

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

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.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 4 servings

Preparation Time: 0:00

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