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Mexicali Pork Soup Pot Recipe
|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|
Serving size: Complete recipe
Calories 2129 Calories from Fat 227
% Daily Value*
Total Fat 26 g39.3%
Saturated Fat 5.8 g28.9%
Trans Fat 0 g
Cholesterol 246.1 mg
Sodium 1994.7 mg83.1%
Total Carbohydrates 304 g101.2%
Dietary Fiber 58.7 g234.9%
Sugars 36 g
Protein 176 g352.3%
Vitamin A 458.7% Vitamin C 92.9%
Calcium 54.9% Iron 172.3%
*Based on a 2000 Calorie diet
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.