Mexican Pork and Bean Soup

1/2 lb Lean ground pork
1 sm Onion; diced
1 Clove garlic; minced
1 cn (14 1/2 oz) chicken broth
1 cn (14 1/2 oz) mexican-style chopped tomatoes; drained
1 cn (15 oz) pinto beans
1 ts Chili powder
1 ts Ground cumin
1/2 ts Oregano
1/2 ts Salt
1/4 ts 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 six one-cup servings.

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