Pork, Farro, Bean, and Sweet Potato Stew

Pork, Farro, Bean, and Sweet Potato Stew

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From: Diabetic Living Magazine

This stew recipe is a great choice for a warming fall or winter dinner. Because it uses shredded, cooked pork it's a relatively quick slow-cooker meal, ready in under 3 hours.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 cups reduced-sodium chicken or vegetable broth
  • 1 (14.5 ounce) can no-salt-added fire-roasted diced tomatoes, undrained
  • 1⅔ cups bite-size pieces peeled sweet potato
  • 1 cup farro
  • 1 cup chopped leeks
  • 1 cup coarsely chopped celery
  • 4 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper
  • 4 cups coarsely chopped fresh collard greens, green cabbage, green kale or Swiss chard
  • 1 (15 ounce) can no-salt-added pinto beans, rinsed and drained
  • 8 ounces shredded, cooked pork shoulder
  • 3 tablespoons lemon juice
  • ⅓ cup snipped fresh basil

Preparation

  • Prep

  • Ready In

  1. In a 3½- or 4-quart slow cooker combine the broth, tomatoes, sweet potato, farro, leeks, celery, garlic, salt and crushed red pepper. Cover and cook on high 2 hours or until farro is tender but still chewy.
  2. Stir in greens, beans and shredded pork. Cover and cook 30 to 60 minutes more or until greens are tender. Stir in lemon juice. Sprinkle servings with basil.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 328 calories; 9 g fat(3 g sat); 6 g fiber; 43 g carbohydrates; 19 g protein; 28 mcg folate; 51 mg cholesterol; 14 g sugars; 18,245 IU vitamin A; 6 mg vitamin C; 77 mg calcium; 2 mg iron; 398 mg sodium; 894 mg potassium
  • Nutrition Bonus: Vitamin A (365% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1½ lean protein, 1½ vegetable, ½ fat

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