Got leftover pork roast? This is a tasty way to use up any leftovers!
- 8 cups chicken bone broth
- 3 tbsp coconut oil
- 2 cups diced carrots
- 2 cups diced onions
- 2 cups diced celery
- 1 cup diced zucchini
- 1 14.5 oz can diced tomatoes strained
- 4 cups cooked pulled pork roast
- 2 cups kale, loosely packed torn leaves, no stems
- 1 tp kosher salt
- 1 pinch cracked black pepper
In a heavy bottom soup pot, add in the coconut oil. Heat at medium-high until the oil starts to shimmer. Add in the carrots, celery and onion. Add in a pinch of salt. Stir and sweat the veggies for 6 minutes.
Add in the zucchini and continue to cook for another 4-5 minutes. Add in the strained tomatoes, pulled pork and bone broth. Increase the heat to high.
Bring the soup to a boil for 1 minute, then reduce the heat to low. Simmer for 15 minutes.
Turn off the heat. Add in the kale and stir to submerge. Add in the salt and pepper.
Taste. Adjust seasonings and taste again.