Weekly Shredded Pork and Veggie Soup

Weekly Shredded Pork and Veggie Soup
Posted and created by Tisha

Yield: approx. 10 cups

Brief Description:
A soup that can be made once a week and enjoyed for several days.  Sear the meat in quarters first to allow the meat to retain plenty of moisture while cooking in the slow cooker.

What you will need:
-Large slow cooker or large dutch oven
-Pan for searing meal prior to slow cooking (if you are using a dutch oven, sear the meat in the dutch oven and then add the remaining ingredients)

Ingredients:
1 lean Pork Sirloin Tip Roast (approx 28 oz.)
5 Tbsp whole-wheat flour (or whatever flour you have on hand)
Salt
Pepper
1 Tbsp canola oil
5 medium carrots, peeled and diced
5 medium celery stalks, rinsed and diced
4 cups warm water
4 tsp Better Than Bouillon Organic Chicken Base

Directions:
1. Place pan on medium-high heat with oil.
2. Mix flour, salt, and black pepper in a shallow bowl/plate.
3. Quarter meat and lightly coat all sides in flour mixture.
4. Brown all sides of quartered meat in oiled pan.  Set aside.
5. Dissolve chicken base in warm water; whisk thoroughly.
6. All vegetables, liquid mixture, and meat to a slow cooker.
7. Set to low and cook for up to 8 hours.
8. After 8 hours, gently "pull apart" meat with a wooden spoon to create "shredded pork" within the soup.
9. Serve hot.

Tip:
Prepare pasta and/or rice separately and add to soup just before serving.  This way the pasta and/or rice will not get soggy in the soup throughout the week.

Per Serving:
Calories- 114
Carbs- 7g
Fat-3g
Protein-16g
Sugar-3g
Sodium-686mg