Ingredients Jump to Instructions ↓

  1. 1 lb. pork tenderloin Salt and ground black pepper

  2. 1 Tbsp. olive oil

  3. 3 7-oz. pkg. frozen yellow carrots, spinach, and white bean medley in garlic-herb sauce, thawed

  4. 1 4 1/2 oz. can diced green chiles

  5. 1 tsp. ground cumin Fresh cilantro Lime wedges

Instructions Jump to Ingredients ↑

  1. Directions 1. Cut pork into 3/4-inch pieces; sprinkle lightly with salt and pepper. In Dutch oven heat olive oil over medium-high heat. Add pork; cook 4 to 5 minutes or until browned. Stir in two packages of the thawed vegetables, the chilies, and the cumin.

  2. In a blender, combine remaining thawed vegetables and 1 cup water. Process until smooth. Add pureed vegetables to Dutch oven. Bring to a simmer. Cook, covered, over medium heat about 15 minutes or until pork is cooked through, stirring occasionally. Ladle into soup bowls. Top with cilantro and a squeeze of lime juice. Makes 4 servings. Tip: If you can't find the frozen vegetable blend, in a medium bowl stir together 1 15-ounce can navy beans, rinsed and drained, 1 cup frozen sliced carrots, thawed, 1/2 of a 10-ounce package frozen chopped spinach, thawed and well-drained, and 1/4 cup Italian vinaigrette salad dressing. Stir 2 cups of the mixture into the pork with the chiles and cumin and blend the remaining 1 cup with the water. Continue as above.


Send feedback