Mexican pork and bean soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean ground pork |
| 1 | small | Onion; diced |
| 1 | Clove garlic; minced | |
| 1 | can | (14 1/2 oz) chicken broth |
| 1 | can | (14 1/2 oz) mexican-style chopped tomatoes; drained |
| 1 | can | (15 oz) pinto beans |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cayenne |
Directions
In large heavy saucepan brown and crumble ground pork. Stir in onion and garlic; cook and stir until onion is soft, about 3 minutes. Stir in all remaining ingredients, bring to a boil, lower heat and simmer about 10 minutes. Makes six one-cup servings.
Nutrient Information per Serving: Calories: 204 Protein: 15 g Fat: 7 g Sodium: 476 mg Cholesterol: 27 mg Happily MC formatted using Buster by Pamela Creeden (Busty the Happy Cooker)
Recipe by: The Pork Page
Posted to MC-Recipe Digest by "creedenites" <creedenites@...> on Mar 7, 1998
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