Left over Pork and Black Bean Taco Soup
"I made this today using some left over pork roast. You can adjust according to your own tastes. This soup will freeze well. Cooking time includes dry bean cooking. If using canned it should only take 20 minutes."
photo by Whitney D.
- Ready In:
- 2hrs
- Ingredients:
- 13
- Yields:
-
1 medium pot
- Serves:
- 4-6
ingredients
- 1 cup dried black beans (or 2 cans black beans)
- 6 cups water
- 2 cups cooked pork (left over CHOPPED pork,chicken, or beef)
- 1 cup frozen sweet corn
- 1 cup salsa
- 1 small onion
- 4 tablespoons tomato paste
- 1 tablespoon mild chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon salt (or to taste)
- garnish with shredded cheese and sour cream
directions
- For dry black beans, rinse and sort. Soak them in 6 cups of water. Simmer on medium for about 1 hour until tender. If using canned beans, place them in the pot with 4-5 cups of water.
- Chop onion. Add all remaining ingredients EXCEPT SALT.
- Simmer for about 20 minutes and salt to Taste.
- Garnish bowl with shredded cheese and sour cream.
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Reviews
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This was a great soup. I had leftover pork and black beans. Threw in corn, carrots and a can of fire roasted tomatoes ?? (instead of the tomato paste since I only had cans and the squeeze tube was empty. The addition of the cumin and chili powder was a nice touch. I used homemade chicken bone broth instead of water. Great stuff and you can use whatever you have on hand. Oh, and I cooked it in my Instant Pot for 12 minutes. Yum. -
Excellent soup. I added a can of black refried beans to give it more body and served it with tortilla chips. This is a keeper. -
I wanted a way to use some leftover pork and this recipe came up in a search. Not only did I use my leftover pork, but I also had all the ingredients on hand. I used canned beans and chicken bouillon. Most importantly the soup went together easily and tasted really good, a keeper. -
This is a hidden gem of a recipe..so glad I tried it! I had about half of a cooked pork roast left and didn't really want BBQ sandwiches all week so when I found this, it seemed perfect. I used chicken stock and canned beans and cooked for about 45 min with a little masa harina so it was a nice thick soup. The leftovers probably won't make it to the freezer, but they might fill a few tortillas. This is the newest addition to my cookbook, thanks! -
This is a great way to use up leftover pork. It has all the flavors of a good chili from the salsa, cumin, and chili powder, and lots of texture from the corn and beans. I used chicken stock instead of water, but otherwise made as written. I'd like it to be a tad bit thicker, but that's easily solved with a bit of cornstarch and water. Yummy!
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Tweaks
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I used 1 can of black chili beans; 1/2 cup each left over pork and beef; 1 can diced tomatoes plus liquid; no onion salt, less water b/c of the tomatoes. Everything else proportionately the same as written. DH and I both liked it a lot! Served over cornbread with Mexican shredded cheese. -
What a nice way to use up a left over pork roast! I used 1 can of chicken broth with garlic and 1 can of beef broth in place of most of the water. Also had about 2 Tablespoons of tomato paste in the freezer, so I just used that in stead of the 4 Tablespoons called for. I rinsed and drained the canned black beans before adding to the pot, but other than that I followed the directions exactly. I found that I didn't even need to add any salt. A very tasty and forgiving recipe. I'm sure my husband will love it!
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This is a great way to use up leftover pork. It has all the flavors of a good chili from the salsa, cumin, and chili powder, and lots of texture from the corn and beans. I used chicken stock instead of water, but otherwise made as written. I'd like it to be a tad bit thicker, but that's easily solved with a bit of cornstarch and water. Yummy!
