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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Heat a large soup pot over medium heat and add olive oil.

Step 2

Sauté the diced onion for 3-4 minutes until translucent, then add the minced garlic. Cook for another minute until fragrant.

Step 3

Add the chopped celery and diced carrots. Sauté for 5 minutes to slightly soften the vegetables.

Step 4

Stir in the cubed potatoes, and pour in the chicken or vegetable broth.

Step 5

Add the diced tomatoes (with their juice), dried thyme, oregano, salt, black pepper, and bay leaf.

Step 6

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.

Step 7

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.

Step 8

Remove the bay leaf before serving.

Step 9

Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm.

Step 10

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

Serving size	(3225.7g)

Amount per serving	% Daily Value*
Calories	1970.9

Total Fat 85.8g	0%
Saturated Fat 27.2g	0%
Polyunsaturated Fat 1.6g
Cholesterol 400mg	0%
Sodium 8560.7mg	0%
Total Carbohydrate 140.8g	0%
Dietary Fiber 25.6g	0%
Total Sugars 32.5g
Protein 157.7g	0%

Vitamin D 0IU	0%
Calcium 545.4mg	0%
Iron 14.3mg	0%
Potassium 6508.2mg	0%

*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.

Source of Calories

Fat: 39.3%

Protein: 32.1%

Carbs: 28.6%