Left over Pork and Black Bean Taco Soup

Left over Pork and Black Bean Taco Soup created by Whitney D.

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.

Ready In:
2hrs
Serves:
Yields:
Units:

ingredients

directions

  • 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.
  • Chop onion. Add all remaining ingredients EXCEPT SALT.
  • Simmer for about 20 minutes and salt to Taste.
  • Garnish bowl with shredded cheese and sour cream.
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RECIPE MADE WITH LOVE BY

@viviansmomma
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@viviansmomma
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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."

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  1. reneehaupt1
    Awesome, we loved it, I add more cumin because we love it. It was like a chili...I also added chopped jalepenos because we had them and topped with sour cream, and shredded cheddar cheese and chopped avacado and cilantro. We put crushed tortilla chips in the bowl first.
  2. Dianne P.
    This was a great soup. I had leftover pork and black beans. Threw in corn, carrots and a can of fire roasted tomatoes ?? (instead of the tomato paste since I only had cans and the squeeze tube was empty. The addition of the cumin and chili powder was a nice touch. I used homemade chicken bone broth instead of water. Great stuff and you can use whatever you have on hand. Oh, and I cooked it in my Instant Pot for 12 minutes. Yum.
  3. Elizabeth E.
    Excellent soup. I added a can of black refried beans to give it more body and served it with tortilla chips. This is a keeper.
  4. Janice S.
    I wanted a way to use some leftover pork and this recipe came up in a search. Not only did I use my leftover pork, but I also had all the ingredients on hand. I used canned beans and chicken bouillon. Most importantly the soup went together easily and tasted really good, a keeper.
  5. Linky
    I used 1 can of black chili beans; 1/2 cup each left over pork and beef; 1 can diced tomatoes plus liquid; no onion salt, less water b/c of the tomatoes. Everything else proportionately the same as written. DH and I both liked it a lot! Served over cornbread with Mexican shredded cheese.
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