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Mexicali Pork Soup Pot

Ingredients
  Lean pork tenderloin 16 Ounce, cut into 36 pieces
  Olive oil 1
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Pork
Interest: 
Everyday
Cook Time: 
480 Minutes

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