Leftover Pork Roast Soup
A quick and easy soup made with leftover pulled pork, corn, white beans and kale.
Servings: 10
Ingredients
- 1 tablespoon olive oil
- 1 cup frozen or canned corn
- 2 cups pulled pork, from a pork roast, with onions and garlic
- 2 32-oz cartons low sodium, organic chicken broth
- 1 16-oz can great Northern beans or cannellini beans, drained and rinsed
- 3 cups chopped fresh kale
- Sea salt and pepper, to taste
Instructions
- In a large pot or Dutch oven, add the olive oil, and heat the corn until just slightly golden brown
- Stir in the pork
- Add the chicken broth, cover and bring to a boil
- Reduce heat to medium, add the beans and kale, and cook until kale is just tender
- Serve with fresh limes and fresh cilantro, if desired
Notes
This recipe uses leftover pork from a pork roast that has plenty of onions and garlic. You can add chopped onions and garlic if you are not using a leftover roast.
Nutrition
Calories: 114kcal | Carbohydrates: 11g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 282mg | Potassium: 33mg | Sugar: 7g | Vitamin A: 110IU | Vitamin C: 1.7mg | Calcium: 24mg | Iron: 0.5mg