Spicy Pork Loin Soup

Last night I made the Roast Pork with Baked Apples and Cider Gravy. With the left over pork I am making this soup. It smells so good cooking, being a cool fall day I can't wait to eat this with some salad and and garlic bread.

Ingredients

12 oz lean only pork loin
1/3 cup corn
1 large carrot, chopped
1/2 cup green beans (frozen), chopped
1 medium - large red potato, chopped
1 medium tomato, chopped
2 tsp olive oil
6 oz pasta (mini shells work great)
1 tbsp garlic (either fresh clove or refrigerated crushed)
2 tsp onion powder (add a half onion if you like more onion in your soup)
2 tsp chicken bouillon
1 tsp black pepper (to taste)
1 tbsp red pepper (to taste)
1 tsp salt, Kosher (perferred to taste)
Water (up to 11 cups)
1/8 cup corn starch

Directions

Cut up pork loin into bite size pieces.
Saute' meat on medium-high heat in the bottom of a large stockpot (or cast iron dutch oven) with 2 tsp olive oil, garlic, onion powder, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tbsp red pepper until browned.
Reduce heat to medium.
Add 2 cups water and 2 tsp chicken bouillon and chopped tomato. Simmer for 10-15 minutes.
Add chopped carrots, potatoes and 2 more cups water.
Let cook down approx 20 minutes.
Add frozen corn, beans & 2 more cups water.
Allow to simmer 5 minutes. At this point taste broth. Add additional salt & pepper to your taste.
Add 2 cups water and corn starch if you like your broth thicker.
Let simmer 5-10 minutes. (Depending on your stove you may have to turn heat up at this point to fully cook pasta.) Add pasta with 1-2 cups more water depending on thickness of the broth. Let simmer until pasta is cooked through.
Once cooked through add water, salt & pepper to taste and desired thickness. Serve hot. .