Left over Pork and Black Bean Taco Soup |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I made this today using some left over pork roast. You can adjust according to your own tastes. This soup will freeze well. Cooking time includes dry bean cooking. If using canned it should only take 20 minutes. Ingredients:
1 cup dried black beans (or 2 cans black beans) |
6 cups water |
2 cups cooked pork (left over chopped pork,chicken, or beef) |
1 cup frozen sweet corn |
1 cup salsa |
1 small onion |
4 tablespoons tomato paste |
1 tablespoon mild chili powder |
1 tablespoon cumin |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1/2 teaspoon salt (or to taste) |
garnish with shredded cheese and sour cream |
Directions:
1. For dry black beans, rinse and sort. Soak them in 6 cups of water. Simmer on medium for about 1 hour until tender. If using canned beans, place them in the pot with 4-5 cups of water.
2. Chop onion. Add all remaining ingredients EXCEPT SALT.
3. Simmer for about 20 minutes and salt to Taste.
4. Garnish bowl with shredded cheese and sour cream.
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