This chunky soup is all about the fixings! Crisp lettuce, fiery radishes, creamy avocado and tangy sour cream top bowls of tender pork, beans and vegetables to make a balanced supper. Buy whole canned tomatoes and crush them with your hands for a rustic texture.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 6 servings
Ingredients
Method
Season pork with 1/2 tsp of the chili powder and the salt.
In Dutch oven or large heavy pot, heat half of the oil over medium-high heat; sauté pork until no longer pink, about 3 minutes. Using slotted spoon, remove to plate. Set aside.
In same Dutch oven, heat remaining oil over medium heat; cook onion, yellow pepper and garlic, stirring occasionally, until onion is slightly softened, about 3 minutes. Stir in tomato paste and remaining chili powder; cook for 1 minute. Stir in tomatoes, broth, pepper and 1/2 cup water; bring to boil. Reduce heat; simmer, stirring occasionally, until yellow pepper is tender-crisp, abou 5 minutes. Stir in beans and pork; cook until heated through, about 1 minute.
Spoon into bowls; top with lettuce, sour cream, radishes, avocado and cilantro.
Nutritional facts per serving: about
- Fibre 7 g
- Sodium 544 mg
- Sugars 8 g
- Protein 22 g
- Calories 261.0
- Total fat 11 g
- Cholesterol 45 mg
- Saturated fat 2 g
- Total carbohydrate 22 g
%RDI
- Iron 26.0
- Folate 36.0
- Calcium 9.0
- Vitamin A 8.0
- Vitamin C 95.0
