Mexican Bean and Pork Soup with Italian Tomato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A traditional Mexican bean and pork soup enhanced with Italian tomatoes for a deeper, sweeter flavor profile. This mexican-inspired soups ready in about 70 minutes pairs pork, beans, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400g pork
• 200g beans
• 2 tomatoes
• 1 onion
• 2 cloves garlic
• 4 cups vegetable broth

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 400g pork, season with 1/2 tsp salt, and cook for 5-7 minutes, stirring occasionally, until browned on all sides with a golden crust. Tip: Don’t overcrowd the pan—cook in batches if needed to ensure even browning.
2. Step 2: Reduce heat to medium. Add 1 diced onion (cut into 1/2-inch cubes) and 2 minced garlic cloves. Sauté for 3-4 minutes, until the onion is translucent and the garlic is fragrant, with a sweet aroma. Tip: Cook the onion first to build flavor before adding garlic to avoid burning it.
3. Step 3: Add 200g beans (rinsed and drained), 2 diced tomatoes (cut into 1/2-inch cubes), and 4 cups vegetable broth. Stir to combine, then bring to a gentle boil. Reduce heat to low, cover, and simmer for 40 minutes, until the beans are tender and the pork is fully cooked, with the broth thickened enough to coat the back of a spoon. Tip: Check the beans at 30 minutes to avoid overcooking; they should hold their shape.
4. Step 4: Taste and adjust seasoning with 1/4 tsp chili powder, 1/2 tsp cumin, and additional salt if needed. Simmer for 5 more minutes to blend flavors, then ladle into bowls and garnish with fresh cilantro if desired. Tip: Let the soup rest for 10 minutes before serving to allow flavors to deepen.