Source: dLife

A soup made up of pork, soybeans, peppers.

Servings

2 lb Pork, shoulder, whole, lean, raw
1 tbsp vegetable oil
28 floz fat free reduced sodium chicken broth
8 oz Waterchestnuts, Chinese, fresh , drained
6 medium garlic cloves , minced
2 tbsp low sodium soy sauce
1 tbsp hoisin sauce
2 tsp fresh ginger root , grated
0.25 tsp hot red pepper flakes
12 oz Soybeans, green, with pod, frozen (edamame)
1 large red bell peppers , cut into bite-size strips

1 Remove excess fat from meat. Cut meat into 1-inch pieces. In a large nonstick skillet brown meat, (half at a time), in hot oil over medium heat. Drain off fat.
2 Place meat in a 3 1/2- or 4-quart slow cooker. Stir in chicken broth, water chestnuts, garlic, soy sauce, hoisin sauce, ginger and crushed red pepper.
3 Cover and cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours, adding the soybeans and sweet pepper the last 30 minutes of cooking. Skim off fat. Serve hot.

Green soybeans (edamame) are good sources of soy, which may reduce the risk of some types of cancer.