3 7-oz. pkg. frozen yellow carrots, spinach, and white bean medley in garlic-herb sauce, thawed
1 4.5 oz. can diced green chiles
1 tsp. ground cumin
Lime wedges (optional)
1. Cut pork into 3/4-inch pieces; sprinkle lightly with salt and pepper. In Dutch oven heat olive oil over medium-high heat. Add pork; cook 4 to 5 minutes or until browned. Stir in two packages of the thawed vegetables, the chilies, and the cumin.
2. In a blender, combine remaining thawed vegetables and 1 cup water. Process until smooth. Add pureed vegetables to Dutch oven. Bring to a simmer. Cook, covered, over medium heat about 15 minutes or until pork is cooked through, stirring occasionally. Ladle into soup bowls. Top with cilantro and a squeeze of lime juice. Makes 4 servings.
Tip: If you can't find the frozen vegetable blend, in a medium bowl stir together 1 15-ounce can navy beans, rinsed and drained, 1 cup frozen sliced carrots, thawed, 1/2 of a 10-ounce package frozen chopped spinach, thawed and well-drained, and 1/4 cup Italian vinaigrette salad dressing. Stir 2 cups of the mixture into the pork with the chiles and cumin and blend the remaining 1 cup with the water. Continue as above.
Total Fat (g)11,
Saturated Fat (g)2,
Monounsaturated Fat (g)4,
Polyunsaturated Fat (g)1,
Total Sugar (g)3,
Vitamin C (DV%)10,
Percent Daily Values are based on a 2,000 calorie diet