Today is Round 3 of the Smokey Southwestern Pork Tenderloin and Roasted Carrots and Cauliflower. I transformed this Round 1 meal into a soup. Not only did I have enough for our lunch, but I was able to freeze what is leftover for a quick meal another time.
This soup is veggie packed, which is always good. Since most of the ingredients were already cooked, this soup is a chop, into the pot, simmer to heat through and eat. You can either make this in a large dutch oven on the stove top or you can throw everything in a slow cooker and come home from work with a delicious meal ready. Whatever is the best for you and your family. I made mine on the stove top.
- 1 tbsp avocado oil
- 1/2 large onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 red pepper, diced
- Smokey Southwestern Seasoning
- 1/2 of the remaining carrots from Round 1, diced
- 1/2 of one pork tenderloin ( I made two in Round 1), chopped
- 2 limes, 1 zested and juiced, 1 cut into wedges for garnish
- 1 jar of your favorite salsa
- 4 c vegetable broth
In a large dutch oven heat avocado oil over medium heat. Add onion, celery, garlic and the red pepper. Sprinkle veggies with Smokey Southwestern Seasoning. Cook until softened. Add carrots, pork tenderloin and salsa. Stir well, and cook for a couple of minutes to meld the flavors. Add lime zest, lime juice, vegetable broth and simmer about 30 – 45 minutes to let flavors combine thoroughly. Serve. Eat. Enjoy.