Southwestern Pork and Bean Soup

An image depicting the Bryan Southwestern Pinto Bean and Pork Stew

Enjoy a non-traditional form of “pork and beans” in this delicious, budget-friendly, quick and easy nutritional powerhouse of a soup. The pork chops in this recipe meet USDA guidelines for “lean”: less than 10 grams of fat, 4.5 grams of saturated fat, and 95 milligrams of cholesterol per 100 grams and per labeled serving. Beans are loaded with dietary fiber, high in folate, and a good source of potassium. Tomatoes are second only to potatoes in popularity. The lycopene in tomatoes may help protect against heart disease and cancer.

Course: Soups & Stews

Cuisine: Regional American

Bean type: Pink Bean, Pinto Bean

Servings:

Calories: 231kcal

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Ingredients

2 4-ounce boneless pork chops diced
½ onion chopped
1 14.5-ounce can unsalted chicken broth
1 15-ounce can Mexican-style chopped tomatoes
1 15-ounce can no salt added pink beans drained and rinsed (or substitute with pinto beans)
2 teaspoons chili powder

Instructions

In deep saucepan, brown pork with onion.
Stir in remaining ingredients, bring to a boil, lower heat, cover and simmer 10–15 minutes.

Notes

Recipe courtesy of National Pork Board.
For more information about pork, visit PorkBeinspired.com.
Photo by Alice Henneman.

Nutrition