Lunch: Southwestern Pork Soup

Delicious pork stew made with Progresso® reduced-sodium chicken broth and veggies – perfect for Southwestern cuisine that is ready in 35 minutes.

Ingredients

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

Instructions

In 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.
Add 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.

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