1Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until pork and vegetables are tender.
Trimming the extra fat from the pork before cutting into pieces will give you a soup that is rich in flavor but not in fat.
If you like a slightly thicker soup, use two 14 1/2-ounce cans of ready-to-serve chicken broth instead of the water and bouillon cubes. If beef is your preference, use a pound of lean beef stew meat, cut into 1-inch pieces, and beef bouillon or broth instead of the pork and chicken broth.
Top each serving with a dollop of sour cream for a nice touch of creamy flavor.
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