Pork And Red Pepper Soup

• 1 1/2 lbs boneless pork shoulder
• 2 (14 ounce) cans beef broth
• 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained
• 1 cup bottled roasted red sweet pepper, drained and cut into bite-size strips
• 1/2 cup chopped onion
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon black pepper
• 2 medium zucchini, halved lengthwise and sliced 1/4 inch thick

1. Trim fat from meat. Cut meat into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker combine meat, beef broth, tomatoes, roasted sweet peppers, onion, vinegar, and pepper.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in zucchini. Cover and cook about 15 minutes more or until zucchini is crisp-tender.

pork shoulder, beef broth, tomatoes, red sweet pepper, onion, balsamic vinegar, black pepper, zucchini

Taken from www.food.com/recipe/pork-and-red-pepper-soup-233890 (may not work)