Pork Vegetable Soup

• 1 pound pork tenderloin, cut into 1-inch pieces
• 1 teaspoon garlic powder
• 2 teaspoons canola oil
• 1 can (28 ounces) diced tomatoes
• 4 medium carrots, cut into 1/2-inch pieces
• 2 medium potatoes, cubed
• 1 can (12 ounces) light or nonalcoholic beer
• 1/4 cup quick-cooking tapioca
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg

1. Sprinkle pork with garlic powder. In a large skillet, brown pork in oil; drain.
2. Transfer to a 4-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.

pork tenderloin, garlic, canola oil, tomatoes, carrots, potatoes, nonalcoholic, quickcooking tapioca, bay leaves, worcestershire sauce, honey, thyme, salt, pepper, ground nutmeg

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