Convenient canned ingredients make this humble and hearty soup a last-minute supper favorite. Serve over hot cooked rice, if desired, topped with a dollop of sour cream and chopped fresh cilantro.

Mexican Pork and Bean Soup

1/2 pound lean ground pork

1 small onion, diced

1 clove garlic, minced

14 1/2-ounce can chicken broth

14 1/2-ounce can Mexican-style chopped tomatoes

15-ounce can pinto beans, drained

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon cayenne

In large heavy saucepan brown and crumble ground pork. Stir in onion and garlic; cook and stir until onion is soft, about 3 minutes. Stir in all remaining ingredients, bring to a boil, lower heat and simmer about 10 minutes.

Makes 6 servings.

Nutrition information per serving: 170 calories; 5 g fat (1 g saturated); 13 g protein; 780 mg sodium; 15 mg cholesterol; 17 g carbohydrates; 5 g fiber.

Recipe from: National Pork Board