2 tbsp. olive or vegetable oil
1 lb. pork tenderloin, trimmed & cut into 3/4" cubes
2 cloves garlic, minced
1 med. onion, chopped
4 med. carrots, sliced
2 c. fresh broccoli flowerets
2 c. sliced fresh mushrooms
1 c. sliced celery
10 c. water
2 tbsp. chicken bouillon granules
2 tsp. thyme leaves
1/2 tsp. black pepper
1/2 tsp. any salt free herb seasoning
1/2 lb. "cork screw" macaroni

In Dutch oven, heat oil. Add pork, garlic and onion; cook and stir until meat is cooked through. Add remaining ingredients except macaroni. Bring to a boil; reduce heat and simmer 20 minutes. Prepare macaroni according to package directions; drain. stir into soup; heat through. Refrigerate leftovers.