Pork Chop and Sweet Potato Soup

Servings 4 people


  • 2 tablespoons olive oil
  • 12 ounces boneless pork chops chopped
  • 2 cups peeled and sliced sweet potatoes
  • 2 large cloves garlic minced
  • 5 cups low sodium chicken broth or use homemade
  • 2 large leeks chopped
  • 1 large head broccoli chopped
  • 1 28-oz. can stewed tomatoes
  • Sea salt and freshly ground black pepper to taste


  • In a large saucepan with a tight-fitting lid, heat the olive oil over medium heat until hot.
  • Add chopped pork; sauté for 5 minutes or until golden on the outside and light pink in the center.
  • Remove from saucepan and set aside.
  • Add remaining ingredients (sweet potatoes through salt and pepper) and bring mixture to a boil.
  • Return the browned pork to the saucepan; cover and cook for 10 minutes or until pork is tender and cooked through.


SERVING SUGGESTION: A big spinach salad tossed with Leanne’s Basic Vinaigrette.
NUTRITION: per serving: 433 Calories; 13g Fat; 38g Protein; 47g Carbohydrate; 9g Dietary Fiber;
50mg Cholesterol; 842mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 5 Vegetable; 1 1/2
Fat. Points: 11
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