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Southwestern Pork and Bean Soup

Yields134 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

I couldn't believe how easy and fast this Southwestern Pork and Bean Soup came together. And it was delicious too! This recipe, adapted from one from the National Pork Board, is a veritable nutritional powerhouse.

 1 tsp oil
 0.50 onion (or fennel), chopped
 1 clove garlic, minced
 2 -4 oz. boneless pork chops, diced
 1 (14 1/2 oz.) can unsalted beef (chicken) broth
 1 (15 oz.) can Mexican-style chopped tomatoes (or use 1 can chopped tomatoes and 1-4 oz. can ortega [mild] chiles)
 1 (15 oz.) can no salt added pinto beans, drained and rinsed
 1 tsp chili powder
 0.50 tsp oregano, crushed
 0.50 tsp cumin
 0.25 tsp coriander
 0.25 tsp culinary lavender, crushed
 salt and pepper to taste
 grated lowfat cheddar or Mexican-blend cheese or cheese alternative (optional)
 chopped fresh cilantro (optional)
1

In deep non-stick saucepan, saute onion and garlic in oil 2 to 3 minutes. Add pork and brown.

2

Stir in remaining ingredients, bring to a boil, lower heat, cover and simmer 10 to 15 minutes.

3

Ladle into bowl, top with cheese (or cheese alternative for a non-dairy version) and cilantro if desired, and serve.

Nutrition Facts

Serving Size 4 servings

Servings 134


Amount Per Serving
Calories 231
% Daily Value *
Total Fat 6g10%

Saturated Fat 2g10%
Cholesterol 30mg10%
Sodium 424mg18%
Total Carbohydrate 28g10%

Dietary Fiber 9g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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