Zucchini and Pork Soup

Ingredients

• 14.5 ounce canned tomatoes diced canned
• 29 ounce chicken broth canned
• 2 teaspoons basil dried
• 0.5 cup flour all-purpose
• 8 ounces mushrooms fresh sliced
• 2 teaspoons garlic chopped
• 1  onion chopped
• 1 teaspoon oregano dried
• 2 tablespoons oyster sauce 
• 4 tablespoons parmesan cheese grated
• 4  pork chops 
• 1 cup bell pepper red chopped
• 10 servings salt and pepper to taste
• 0.1 cup sun-dried tomatoes chopped
• 2 teaspoons vegetable oil 
• 2  zucchinis sliced quartered

Equipment

• frying pan
• pot
• ziploc bags

Directions

1. Place flour in a resealable plastic bag.
2. Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat.
3. Add pork and brown in oil for about 8 to 10 minutes. Set aside.
4. In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat.
5. Add the onions, garlic and bell pepper.
6. Saute for just a few minutes until tender, but not browned.
7. Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, oyster sauce, basil, oregano, salt and pepper.
8. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes.
9. Sprinkle with cheese and serve.