Mexicali Pork Soup Pot
|Lean pork tenderloin||16 Ounce, cut into 36 pieces|
|Low sodium tomato juice||1 1⁄2 Cup (24 tbs)|
|Tomato soup||10 3⁄4 Ounce (1 Can Healthy Request)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Red kidney beans||10 Ounce, drained, rinsed (One 16-Ounce Can)|
|Frozen whole kernel corn||1 1⁄2 Cup (24 tbs), thawed|
|Dried minced garlic||1⁄2 Teaspoon|
|Chili seasoning||2 Teaspoon|
|Dried parsley flakes||2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
Spray a slow cooker container with olive oil-flavored cooking spray.
In prepared container, combine meat, tomato juice, and tomato soup.
Stir in onion, carrots, kidney beans, and corn.
Add garlic, chili seasoning, parsley flakes, and black pepper.
Mix well to combine.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.