Pork And Red Pepper Soup - cooking recipe

Ingredients

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

Preparation

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.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
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.