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5 from 8 votes

Leftover Pork Roast Soup

A quick and easy soup made with leftover pulled pork, corn, white beans and kale.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 114kcal
Author Dee


  • 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


  • 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


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.


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