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Pork ‘n’ Bean Soup

I like to make this comforting soup at least once a month. It simmers on its own while you prepare the rest of the meal. Try adding cooked elbow noodles or cubed chicken.—Kelly Olson, Moab, Utah
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 2 cans (11 ounces each) pork and beans
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 package (16 ounces) frozen corn, thawed
  • 4 cups chicken broth
  • 3 pickled jalapeno peppers, seeded and chopped
  • 1 teaspoon garlic salt

Directions

  • In a large saucepan, combine the beans, corn, broth, peppers and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until heated through.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 cup: 182 calories, 2g fat (0 saturated fat), 0 cholesterol, 1296mg sodium, 37g carbohydrate (5g sugars, 8g fiber), 10g protein.

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