Southwestern Pork Soup

I have to admit I was not excited about dinner last night. Even when I was cooking it I was trying to figure out what the backup plan was going to be when no one liked this soup. It didn't look good in the recipe book but the ingredients sounded good so I chose it. Anyway, it was pretty good. I think Carter was the only one who didn't care for it. :)



Southwestern Pork Soup

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

DIRECTIONS
1In 3-quart nonstick saucepan, heat oil over medium-high heat. Add pork; cook 3 to 5 minutes, stirring occasionally, until browned. Add onions, chile and garlic; cook and stir 1 minute.
2Add 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.