Leftover Pork Roast Soup

This delicious Leftover Pork Roast Soup is loaded with pulled pork, corn, white beans and kale. It’s quick, easy and ready in 20 minutes!

So last week, I made an awesome Crock-Pot rosemary garlic pork roast, which I shared here on the blog. We’ve been having pork roast at least once a month, which means lots of leftover pork — Yum! Usually, I’ll make pork sliders and pork carnitas with the leftover meat, and sometimes, we’ll just eat pork along with roasted veggies.

But I was really craving soup the other day, and even though I had planned on making the carnitas, I decided to change the menu and make pulled pork soup, instead. Normally, I would have made chicken soup, but since we had plenty of cooked pork, that’s what I went with.

I know it sounds a little strange, but it’s really delicious and so easy. Since the meat is already seasoned with plenty of garlic, onions and rosemary, this soup comes together in just a few minutes. Just add a few other ingredients, and your dinner is ready to eat!

To make the soup more like a meal, I roasted some corn in the pot before adding the pork and the broth. You could skip this step, but it really adds some extra flavor. Then, I threw in some white beans and kale.

And for a little extra freshness, I added a touch of lime juice and some fresh cilantro. These two are completely optional. You don’t have to add these, but they really do add an extra pop of flavor.

Seriously, this soup is so packed with good stuff that you definitely won’t be hungry after dinner. And, it’s naturally gluten free.

How to Make Leftover Pork Roast Soup

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5 from 12 votes

Leftover Pork Roast Soup

By: Dee

A quick and easy soup made with leftover pulled pork, corn, white beans and kale.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 10

Ingredients  

1x2x3x

• ▢ 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

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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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup

Cuisine: American

Like this? Leave a comment below!

I’m happy to say that my family loved this leftover pork roast soup, and it really hit the spot on a cold, rainy evening. It’s a delicious way to use up leftovers!

Happy Cooking!