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

Recipe Summary

prep:
20 mins
cook:
8 hrs
total:
8 hrs 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

  • Cook for 2 more hours.

Nutrition Facts

230 calories; protein 17.4g 35% DV; carbohydrates 30.1g 10% DV; fat 4.9g 8% DV; cholesterol 31.8mg 11% DV; sodium 339.6mg 14% DV. Full Nutrition

Reviews (10)

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Most helpful positive review

Rating: 4 stars
01/20/2016
It was delicious! I'll admit I was wary of the combinations here but I love all the ingredients so I made it. Doubled the recipe which wasn't the best idea as my crock pot couldn't hold it all. Had to transfer to a stock pot the last 2 hours. Unfortunately my rice didn't cook all the way. I think I need more liquid next time and to cut my pork into smaller pieces before putting it into the pot as I had to cook in the crock pot longer to get the pork to shred (something I usually have no problem with). Not the fault of the recipe just some observations. I may prefer boil the rice a bit next time. Even after 2 hours of slow simmer there's a bit of a crunch to most pieces of rice. Good recipe and definitely different! Will make again. More of a jambalaya feel to it. Read More
(1)
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/09/2015
I love this recipe and have made is so many times with variations here and there. The first time I made it as is it was still great though! But here is what I've learned. I prefer using chicken base (better than bouillon brand) over vegetable bouillon cubes as it is what I have on hand. I also use a 29 ounce can of diced tomatoes over the smaller rotel with chiles although I sometimes add the canned chiles separately. I typically put the beans in from the beginning as I see no reason not to and they cook fine for the full time. My biggest stray from the recipe is that I never put the zucchini slices and garlic in the bottom as it just turns to weird mush. I love roasting a head of garlic and the zucchini slices pureeing them and then putting them in the crock pot. However that's a bit of extra work so I typically just mince about 6 cloves of garlic and shred the zucchini and throw that in the crockpot. It works so well and turns out great. I add a little salt and pepper to taste. Also never hurts to add a bay leaf and some other seasoning to taste. Really terrific base recipe. Read More
(1)
Rating: 5 stars
11/26/2014
I only used 1 1/2 tbs of curry Read More
(1)
Rating: 4 stars
01/20/2016
It was delicious! I'll admit I was wary of the combinations here but I love all the ingredients so I made it. Doubled the recipe which wasn't the best idea as my crock pot couldn't hold it all. Had to transfer to a stock pot the last 2 hours. Unfortunately my rice didn't cook all the way. I think I need more liquid next time and to cut my pork into smaller pieces before putting it into the pot as I had to cook in the crock pot longer to get the pork to shred (something I usually have no problem with). Not the fault of the recipe just some observations. I may prefer boil the rice a bit next time. Even after 2 hours of slow simmer there's a bit of a crunch to most pieces of rice. Good recipe and definitely different! Will make again. More of a jambalaya feel to it. Read More
(1)
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Rating: 5 stars
03/23/2020
This was absolutely delicious and came out perfect! Made it as is and will definitely be making this again and again. Read More
Rating: 5 stars
06/04/2017
Excellent! Topped my bowl with a spoonful of Greek yogurt. Read More
Rating: 4 stars
12/25/2018
This turned out pretty well! I like the curry with the pork it isn't something I pair together very often. I added 3/4 cup of whole wheat orzo pasta (instead of the rice) 10 minutes before the pot was ready to come off the stove. It turned it more stew-like rather than a soup. I will prepare this dish again. Read More
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Rating: 5 stars
11/09/2019
Best curry I've ever made. Read More
Rating: 5 stars
11/14/2015
I went heavier on the garlic and curry and everyone went back for seconds. Read More
Rating: 4 stars
03/20/2017
Was cleaning out the pantry and we like spicy so added some chipotle peppers in adobo and some sweet pickled jalapeños. Used boneless chicken thighs and added sliced black olives and corn. The base is good and the curry is a nice touch. Mine wasn't very souplike but super yummy. Could even be wrapped in a large tortilla. Read More