Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 270.0
- Total Fat: 4.9 g
- Cholesterol: 54.0 mg
- Sodium: 691.9 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 8.6 g
- Protein: 28.5 g
View full nutritional breakdown of Bean & Pork Tenderloin soup calories by ingredient
Bean & Pork Tenderloin soup
Submitted by: CYCLINGSANDYIntroduction
Mixed beans and leftover prok tenderloin make a hearty soup. Mixed beans and leftover prok tenderloin make a hearty soup.Number of Servings: 10
Ingredients
-
Kidney Beans
Great Northern Beans
Lima beans
Split peas,dried corn and alphabet macaroni mix
chopped onion
chicken broth- low sodium
2 pieces cooked pork tenderloin chopped
Directions
Wash and pick through beans removing debris.
Place all beans in dutch oven covering with water.Bring to boil. Turn off the heat and allow to cool.
Pour off the water and rinse the beans well.
Fill pot with cool, clean water.
Turn on mid. high heat. Bring to boil. Turn down and allow to simmer until tender. CHeck for bean doneness after 1 hr. When soft add seasoning, broth, salt and chopped pork. Simmer another 25-45 minutes.
Serve with cornbread.
Number of Servings: 10
Recipe submitted by SparkPeople user SGMEACHAM.
Place all beans in dutch oven covering with water.Bring to boil. Turn off the heat and allow to cool.
Pour off the water and rinse the beans well.
Fill pot with cool, clean water.
Turn on mid. high heat. Bring to boil. Turn down and allow to simmer until tender. CHeck for bean doneness after 1 hr. When soft add seasoning, broth, salt and chopped pork. Simmer another 25-45 minutes.
Serve with cornbread.
Number of Servings: 10
Recipe submitted by SparkPeople user SGMEACHAM.
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