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A Crock of Curried Pork Soup

A Crock of Curried Pork Soup

Amy E.

"This yummy, belly warming soup is a curried spin on traditional tortilla soup - great flavor and very unique."
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8 h 20 m servings 230 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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Read all reviews 5
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It was delicious! I'll admit I was wary of the combinations here, but I love all the ingredients so I made it. Doubled the recipe which wasn't the best idea as my crock pot couldn't hold it all....

I only used 1 1/2 tbs of curry

Was cleaning out the pantry, and we like spicy, so added some chipotle peppers in adobo and some sweet pickled jalapeños. Used boneless chicken thighs and added sliced black olives and corn. Th...

I went heavier on the garlic and curry and everyone went back for seconds.

I love this recipe and have made is so many times with variations here and there. The first time I made it as is, it was still great though! But here is what I've learned. I prefer using chicken...

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