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Hearty Pork & Pinto Bean Soup

There's nothing better than a steaming bowl of soup on a cold winter evening, especially when you can go from stovetop to table in less than 20 minutes! Add recipe ready Keystone Pork and turn an ordinary soup into extraordinary dinner.


  • 1 can (28 oz) Keystone Pork, drained
  • 1 can (27 oz) Keystone Chicken Broth
  • 1 can (16 oz) Pinto beans, drained and rinsed
  • 4 Garlic cloves, minced
  • 2 Tbsp. Chili powder
  • 1 1/2 tsp. Ground cumin
  • 5 Carrots, cubed
  • 1 Large potato, peeled and cubed
  • ½ cup Celery, sliced
  • 1 can (14.5 oz) Green beans, drained
  • 1 can (14.5 oz) Peas, drained
  • 1 can (14.5 oz) Diced tomatoes, undrained
  • Pepper to taste
  • Avocado, sliced (optional)


  1. In a stockpot, combine the first eight ingredients. Bring to a boil. Stir carrots, celery, potato, green beans, peas and tomatoes into bean mixture.
  2. Reduce heat; simmer, covered, for 8-10 minutes or until vegetables are crisp-tender.
  3. Add avocado (optional) and serve with warmed tortillas or bread.