A Crock of Curried Pork Soup

This yummy, belly warming soup is a curried spin on traditional tortilla soup - great flavor and very unique.

Step: 1

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.

Step: 2

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.

Step: 3

Cook on Low until pork is tender, about 6 hours.

Step: 4

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.

Step: 5

Cook for 2 more hours.

Per Serving: 230 calories; protein 17.4g; carbohydrates 30.1g; fat 4.9g; cholesterol 31.8mg; sodium 339.6mg.

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