Mexican Soup

1 tablespoon dry pork rub
1 tablespoon soy flour blend
1 pound boneless pork, cut into cubes
1 tablespoon vegetable oil
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, finely chopped
1 can (15 ounces) soy beans
1 can (15 ounces) pinto beans
1 can (15 ounces) red beans
1 can (4 ounces) green chili peppers, diced
1 teaspoon ground cumin
3 cups low sodium chicken broth
Garnish: soy cream cheese, green onion, corn tortilla strips*

Combine dry pork rub and soy flour blend into large plastic bag; add pork cubes and seal bag; coat pork cubes with dry mixture.

Heat vegetable oil in soup pot; add coated pork and saute until pork is browned on all sides.  Add onion, green pepper and garlic; cook until onion and green pepper are tender.  Add beans, green chili peppers, cumin and chicken broth.  Simmer for 30 minutes. Serves 4 to 6.  Ladle soup into bowls and garnish with soy cream cheese, chopped green onion and corn tortilla strips.

*Corn Tortilla Strips:
6 corn tortillas
½ cup vegetable oil

Cut tortillas in half; stack tortillas and cut in strips.  Heat vegetable oil in skillet and fry a few strips at a time until lightly browned; remove with slotted spoon and place on paper towel.

Soy Flour Blend

7 cups all-purpose flour
1 cup soy flour
Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient.  Makes 8 cups blended flour.