Ingredients

• 1Mpound pork tenderloin
• Salt and ground black pepper
• 1 tablespoon olive oil
• 3 7 ounce packages frozen yellow carrots, spinach, and white bean medley in garlic-herb sauce, thawed*
• 1 4 1/2 ounce can diced green chiles
• 1 teaspoon ground cumin
• 1 cup water
• Fresh cilantro
• Lime wedges (optional)

Prepararion

1. Cut pork into 3/4-inch pieces; sprinkle lightly with salt and pepper.
2. In a Dutch oven heat olive oil over medium-high heat.
3. Add pork; cook for 4 to 5 minutes or until browned.
4. Stir in two packages of the thawed vegetables, the chiles, and the cumin.
5. In a blender combine remaining thawed vegetables and the water. Process until smooth.
6. Add pureed vegetables to Dutch oven. Bring to a simmer.
7. Cook, covered, over medium heat about 15 minutes or until pork is cooked through, stirring occasionally.
8. Ladle into soup bowls.
9. Top with cilantro and a squeeze of lime juice.

Cook’s Note

If you can’t find the frozen vegetable blend, in a medium bowl stir together one 15-ounce can navy beans, rinsed and drained; 1 cup frozen sliced carrots, thawed; half 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 directed.