This soup is flavorful, light, loaded with protein and fiber, and very easy to make! A great lunch soup or weeknight dinner soup, and a great way to use up leftover pork chops.
½lbgreen beanstrimmed and cut into 1-inch pieces (about 2 cups)
2tablespoonsparsleyfinely chopped
Salt & pepper to taste
Instructions
Season the cubed pork liberally with salt & pepper. In a large skillet, heat olive oil and add the seasoned pork. Cook cubed pork over high heat for about 6-7 minutes, stirring occasionally, until lightly browned.
In a medium-sized soup pot, bring the chicken broth to boil. Add the browned pork and the rest of the ingredients, bring to a boil, and then turn off the heat. Stir in the parsley leaves. Season with salt and pepper, to taste. Serve hot.