Kimball’s Pork Taco Soup Recipe

• 2 1/2 pound pork roast
• One packet, low sodium taco mix
• One can fire roasted diced tomatoes
• One can black beans
• One can sweetcorn
• One can chickpeas
• One can dark red kidney beans
• Two medium 6-7” zucchini (diced)
• One large green pepper (diced)
• One small red onion (diced)
• 2 cups vegetable broth

Dry rub the pork roast with salt and pepper, then brown in a fry pan. Transfer roast to crockpot, set on a trivet¹. Sauté the onions a few minutes in the fry pan then transfer to crockpot.

Mix the Taco spice packet with the vegetable broth and transfer to the crockpot. Mix the rest of the ingredients in a large bowl and transfer to the crockpot. Cook on High until it starts to bubble (about an hour)². Reduce heat to low and cook for another 3-4 hours till roast is done.

Remove pork roast and pull into shreds and return to crock pot.

Keep warm. Serve anytime.

1. I like to place the roast on a trivet in the crockpot to allow the juices to go all the way around it.¹ ↩︎
2. If your house is cold, place a kitchen towel over the lid of the crockpot to keep the heat from escaping. This will help it get up to temperature more quickly ↩︎