Southwestern Pork Soup

A simple broth-based soup is packed with pork, beans and just the right amount of spice.

  • Prep Time 25 min
  • Total Time 35 min
  • Servings 5

Ingredients

2
teaspoons vegetable oil
1
lb pork boneless loin, trimmed of fat, cut into 1/2-inch cubes
4
medium green onions, sliced (1/4 cup)
1
small jalapeño chili, seeded, finely chopped
1
clove garlic, finely chopped
1
carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
2
cans (15 to 16 oz each) great northern beans, rinsed, drained
1/2
cup loosely packed chopped fresh cilantro
1/4
cup loosely packed chopped fresh parsley
  • 1 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.
  • 2 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
90),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
380mg
380%;
Total Carbohydrate
45g
45%
(Dietary Fiber
11g
11%
  Sugars
1g
1%
),
Protein
40g
40%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
20%;
Iron
45%;
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;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.