A Crock of Curried Pork Soup recipe

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Ingredients

1 teaspoon olive oil
4 zucchini, cut into 1/4-inch slices
1 head garlic, separated into cloves and sliced
1 (2 pound) pork roast
3 tablespoons curry powder, divided
salt and ground black pepper to taste
2 (10 ounce) cans diced tomatoes with green chile peppers
3 cubes vegetable bouillon
¾ cup boiling water
2 tablespoons minced garlic
1 (15.5 ounce) can white beans, drained
1 (15 ounce) can garbanzo beans (chickpeas), drained
½ cup white rice

Nutrition Info

230.2 calories
carbohydrate: 30.1 g
cholesterol: 31.8 mg
fat: 4.9 g
fiber: 5.3 g
protein: 17.4 g
saturatedFat: 1.4 g
servingSize: -
sodium: 339.6 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Coat the bottom inside of a slow cooker with olive oil. Lay zucchini slices and garlic slices onto olive oil layer, top with pork roast. Season roast with 1 tablespoon curry powder, salt, and pepper.

  2. Pour tomatoes with green chile peppers into a large measuring cup, stir in bouillon cubes and boiling water until dissolved. Pour tomato-broth mixture into slow cooker. Spread minced garlic over top of roast.

  3. Cook on Low until pork is tender, about 6 hours.

  4. Transfer pork roast to a plate and shred into bite-size pieces using a fork. Return shredded pork to slow cooker, add white beans, garbanzo beans, rice, and remaining 2 tablespoons curry powder and stir.

  5. Cook for 2 more hours.

Recipe Yield

10 servings

Recipe Note

This yummy, belly warming soup is a curried spin on traditional tortilla soup - great flavor and very unique.

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