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Slow Cooker Saturdays
I love making soups out of leftover meat. Soups are a great way to stretch the meat, therefore, stretching the dollar. I had made a pork roast in the crock-pot, and with the leftovers, I thought it would be a great time to make a soup. We served this with a salad and fresh sourdough bread. Yum!
Ingredients
- pork roast, shredded
- 6 cups water
- 2 cups broth
- 3 carrots, diced
- 1 onions, diced
- 15 oz. corn
- 15 oz. red beans
- 1/3 cup mushrooms
- 2 T garlic
- 2 T Italian Seasoning
- 1 t pepper
- salt to taste
Instructions
- Place all items in the slow cooker.
- Cook on high for 4-5 hours or low 7-9 hours.
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http://practical-stewardship.com/2012/06/09/crock-pot-pork-roast-soup/The Verdict: The flavor of the soup was great! I am trying to vary my pallet, and I have never been a fan of mushrooms, so that’s the only part that I didn’t enjoy. I will still try to incorporate more mushrooms into our lifestyle (not diet) because I know they are so good for us.
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Sonja
Shared @ Strut Your Stuff, Thrifty Thursday, Healthy 2day Wednesdays, Church Supper, Seasonal Inspirations.
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This pork roast soup looks amazing!! Thanks for the recipe! We are so glad that you linked up to our “Strut Your Stuff Saturday”. Please come back again really soon! Thanks! -The Sisters