Pork And Veggie Soup

• 2 pounds boneless pork, cubed
• 2 tablespoons canola oil
• 2 cups water
• 4 medium carrots, cut into 1-inch pieces
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1-1/2 cups frozen corn
• 1-1/2 cups frozen cut green beans
• 1 large onion, chopped
• 1 cup salsa
• 1 can (4 ounces) chopped green chilies
• 1 tablespoon minced fresh parsley
• 2 garlic cloves, minced
• 2 teaspoons beef bouillon granules
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. In a large skillet, brown pork in oil over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours or until meat juices run clear and vegetables are tender.

boneless pork, canola oil, water, carrots, tomatoes, frozen corn, green beans, onion, salsa, green chilies, parsley, garlic, beef bouillon granules, ground cumin, salt, pepper

Taken from www.tasteofhome.com/recipes/pork-and-veggie-soup/ (may not work)