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!
- 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
- Place all items in the slow cooker.
- Cook on high for 4-5 hours or low 7-9 hours.
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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