Pork Roast Soup 2 Meal Recipe
Transform your leftover pork roast into a hearty, flavor-packed creation with this Pork Roast Soup 2 Meal Recipe. Bursting with vibrant vegetables like carrots, celery, and green beans, and seasoned with aromatic herbs like thyme, oregano, and bay leaf, this comforting one-pot meal combines simplicity and depth of flavor. The tender shredded pork roast pairs perfectly with creamy russet potatoes and tangy diced tomatoes, all simmered in a rich broth for a satisfying dish that’s perfect for both lunch and dinner. With the added bonus of doubling as a meal for the next day, this soup saves time while delivering homecooked goodness in every bowl. Garnish with fresh parsley for a pop of color and serve warm for a wholesome, crowd-pleasing experience.
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Recipe Information
Ingredients
- 2 cups (shredded or cubed) Cooked pork roast
- 1 tablespoon Olive oil
- 1 medium (diced) Onion
- 3 (minced) Garlic cloves
- 2 (chopped) Celery stalks
- 2 medium (peeled and diced) Carrots
- 2 medium (peeled and cubed) Russet potatoes
- 6 cups Chicken or vegetable broth
- 1 15-ounce can Diced tomatoes (canned)
- 1 cup Frozen green beans
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Heat a large soup pot over medium heat and add olive oil.
Sauté the diced onion for 3-4 minutes until translucent, then add the minced garlic. Cook for another minute until fragrant.
Add the chopped celery and diced carrots. Sauté for 5 minutes to slightly soften the vegetables.
Stir in the cubed potatoes, and pour in the chicken or vegetable broth.
Add the diced tomatoes (with their juice), dried thyme, oregano, salt, black pepper, and bay leaf.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, or until the potatoes are tender.
Add the frozen green beans and shredded or cubed pork roast. Stir well to combine and simmer for an additional 5-10 minutes until the green beans are cooked through.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm.
Refrigerate any leftovers for meal two. Reheat on the stove or in the microwave, adding a splash of broth if needed to thin out the soup.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 8561 mg | 372% | |
| Total Carbohydrate | 140.8 g | 51% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 32.5 g | ||
| Protein | 157.7 g | 315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 6508 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
