Southwestern Pork and Bean Soup
1-2 cooked left over pork chops sliced thin or 1/2 lb ground pork, browned
1 Tblsp olive oil
1 small onion, diced
1 jalapeno, cleaned and diced
1 large clove garlic, minced
14.5 oz can chicken broth or 2 C stock
14.5 oz can diced tomatoes with juice
1 C water
1 tsp chili powder
1 tsp ground cumin
1/2 tsp oregano
a good heaping spoonful of Chicken Better Than Bouillon, or to taste
14.5 oz can of beans, drained and rinsed-your choice black, pinto, kidney, etc.
1 heaping tablespoon of your favorite BBQ sauce-my boys prefer Sweet Baby Rays
S&P to taste, smoked salt is nice if you have it
- Heat olive oil and saute the onion for a couple minutes, then add the jalapeno for a couple minutes, then add the garlic for a minute or so. Stirring occasionally.
- Add broth, tomatoes, water, spices, and bouillon, bring to boil and reduce to simmer for about 30 minutes.
- Stir in beans, BBQ sauce and pork, heat through.
- Adjust S&P
- The original recipe did not call for BBQ sauce, as soon as I tasted it I felt it needed something sweet, the BBQ sauce worked well.
- The original recipe calls for a can of Mexican tomatoes instead of a jalapeno and tomatoes. Not sure if that's Rotel or not, but I find a fully cleaned jalapeno is milder than the Rotel so it works better for lunch at the office for me, but if I was making this on the weekend it would be Rotel-love Rotel!
- If I had frozen corn or an ear of fresh sweet corn I would have added some.
- The original recipe calls for 1/2 tsp cayenne, I did not use it.
Eat well and have a happy day:@)