Recipe # 274.
                                                              Vegetable Pork Soup

2 Pounds Pork Tenderloin; cut into small cubes.
Olive Oil for browning.
Seasoned Salt Or Seasoned Salt Substitute to taste.
Pepper to taste.
5-6 Potatoes; peeled and cut into small cubes.
5-6 Carrots; cleaned and cut into circle slices.
1-2 Bags Frozen Soup Mix Vegetables.
1 Large Can or Bottle Reduced Sodium V-8 Juice.
1 Can Reduced Sodium Diced tomatoes.

Season the Pork Tenderloin and brown it in the Olive Oil.
Transfer it into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Frozen Vegetables.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Frozen Vegetables during the last 1-2 hours of cooking time.