Left over Pork and Black Bean Taco Soup

Total Time
Prep 0 mins
Cook 2 hrs

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 Nutrition


  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.
Most Helpful

This is a hidden gem of a recipe..so glad I tried it! I had about half of a cooked pork roast left and didn't really want BBQ sandwiches all week so when I found this, it seemed perfect. I used chicken stock and canned beans and cooked for about 45 min with a little masa harina so it was a nice thick soup. The leftovers probably won't make it to the freezer, but they might fill a few tortillas. This is the newest addition to my cookbook, thanks!

lolabunny101 November 28, 2012

This is a great way to use up leftover pork. It has all the flavors of a good chili from the salsa, cumin, and chili powder, and lots of texture from the corn and beans. I used chicken stock instead of water, but otherwise made as written. I'd like it to be a tad bit thicker, but that's easily solved with a bit of cornstarch and water. Yummy!

IngridH March 12, 2012

What a nice way to use up a left over pork roast! I used 1 can of chicken broth with garlic and 1 can of beef broth in place of most of the water. Also had about 2 Tablespoons of tomato paste in the freezer, so I just used that in stead of the 4 Tablespoons called for. I rinsed and drained the canned black beans before adding to the pot, but other than that I followed the directions exactly. I found that I didn't even need to add any salt. A very tasty and forgiving recipe. I'm sure my husband will love it!

Denise in da Kitchen February 25, 2016