This yummy, belly warming soup is a curried spin on traditional tortilla soup – great flavor and very unique.
Original recipe makes 10 servings
Ingredients
1 teaspoon olive oil
4 zucchini, cut into 1/4-inch slices
1 head garlic, separated into cloves and sliced
1 (2 pound) pork roast
3 tablespoons curry powder, divided
salt and ground black pepper to taste
2 (10 ounce) cans diced tomatoes with green chile peppers
3 cubes vegetable bouillon
3/4 cup boiling water
2 tablespoons minced garlic
1 (15.5 ounce) can white beans, drained
1 (15 ounce) can garbanzo beans (chickpeas), drained
1/2 cup white rice
-
PREP
20 mins
-
COOK
8 hrs
-
READY IN
8 hrs 20 mins
Directions
- Coat the bottom inside of a slow cooker with olive oil. Lay zucchini slices and garlic slices onto olive oil layer; top with pork roast. Season roast with 1 tablespoon curry powder, salt, and pepper.
- Pour tomatoes with green chile peppers into a large measuring cup; stir in bouillon cubes and boiling water until dissolved. Pour tomato-broth mixture into slow cooker. Spread minced garlic over top of roast.
- Cook on Low until pork is tender, about 6 hours.
- Transfer pork roast to a plate and shred into bite-size pieces using a fork. Return shredded pork to slow cooker; add white beans, garbanzo beans, rice, and remaining 2 tablespoons curry powder and stir.
- Cook for 2 more hours.
Nutrition
Calories: 230 kcal
Carbohydrates: 30.1 g
Cholesterol: 32 mg
Fat: 4.9 g
Fiber: 5.3 g
Protein: 17.4 g
Sodium: 340 mg