A simple broth-based soup is packed with pork, beans and just the right amount of spice.
teaspoons vegetable oil
lb pork boneless loin, trimmed of fat, cut into 1/2-inch cubes
medium green onions, sliced (1/4 cup)
small jalapeño chili, seeded, finely chopped
clove garlic, finely chopped
carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
cans (15 to 16 oz each) great northern beans, rinsed, drained
cup loosely packed chopped fresh cilantro
cup loosely packed chopped fresh parsley
In 3-quart nonstick saucepan, heat oil over medium-high heat. Add pork; cook 3 to 5 minutes, stirring occasionally, until browned. Add onions, chili and garlic; cook and stir 1 minute.
Add broth and beans. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until pork is no longer pink in center. Stir in cilantro and parsley; cook until heated through.
One pound of pork boneless loin chops, cut into cubes, would also work well for this recipe.
A squeeze of fresh lime juice over servings of this Mexican-inspired soup adds a wonderful fresh flavor. It also blends well with the chili and cilantro.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.