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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Ingredients

8 h 20 m servings 230 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • 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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Directions

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  • Prep

  • Cook

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  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.

Footnotes

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

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Reviews

Read all reviews 4
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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

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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