Where has summer gone? It seems like just yesterday I was blogging about Memorial Day plans and Leftover Baked Bean Gazpacho. Then, boom, just like Louisiana heat hits you in the face, Labor Day, the “unofficial” end of summer, is just a week away. But I am so glad summer is not over because I haven’t had enough pool days or backyard barbecues. So, to make us all feel better, the “official” end of summer isn’t until September 23, so there are still a few weeks of “official” summer fun to enjoy. So keep the grills uncovered and the pool toys floating, and let’s get those coals burning and the BBQ leftovers to the table.
I love all the leftover possibilities of BBQ pulled pork. One simple way to enjoy it is in a sweet potato with black beans or collard greens, but I couldn’t help but think soup this time. You can blame my soup thoughts on all the fall merchandise out in most stores. There are Halloween and Thanksgiving displays and pumpkin spice fever is upon us. (Personally happy about that one, I am a pumpkin spice fanatic!) Fall makes me think of cooler weather, shorter days, and soup. I am certainly ready for a bit cooler weather but don’t take away my long summer days just yet. This leftover BBQ Pulled Pork Soup is a quick throw-together, using canned goods and slaw mix as shortcuts, which leaves more time to enjoy the summer before it is “officially” gone.
Leftover BBQ Pulled Pork Soup
Ingredients
- 1 cup leftover BBQ Pulled Pork, cold
- 1 15 oz can black beans
- 1 10 oz can diced tomatoes and green chilies
- 4 cups beef stock
- 1 10 oz bag cole slaw mix
- 1 tsp olive oil
- 1 medium onion, diced
- 1 tsp chili powder
- 1 clove of garlic, minced
Instructions
- In a stockpot over medium heat, add olive oil and chili powder. Stir for a minute. Add onion. Sauté for 5 minutes.
- Add tomatoes, beans, broth, and half package of cole slaw mix. Bring to a simmer. Cover. Reduce heat to low. Cook for 15 minutes.
- Stir in leftover bbq pulled pork. Continue to cook for 15 minutes.
- Ladle soup into bowls and top with remaining cole slaw mix.
Put on Your TO COOK IS TO CREATE Thinking Cap: No leftover pulled pork? Pull meat off BBQ ribs and use it, or use crumbled leftover hamburger or sliced hot dogs, just add 1/4 cup of favorite bbq sauce to soup. Bacon lover? Cook bacon along with onion or add crumbled cooked bacon on top of soup. No black beans? Use leftover baked beans, white beans, or red kidney beans. Have leftover grilled corn? Cut off the kernels and add it or use a small can of drained corn. Like it spicy? Add some jalapeno peppers and hot sauce. Diced poblano peppers cooked with the onions is a great choice, too. Not a cabbage fan? Use shredded carrots. No beef stock? No problem, use chicken or vegetable. Cheese lover? Serve with shredded cheese. Have more leftover pulled pork and slaw mix? Make Bourbon BBQ Pulled Pork Pasta for tomorrow night’s dinner.
FOOD FUN: My mom considers this recipe food fun for it’s a one and done, only one pot to clean. (Obviously I come by my dislike for doing dishes honestly.)
Quick Fix BBQ Pulled Pork: In a saucepot over medium heat, add a drizzle of olive oil, brown both sides of 1 lb thin boneless pork chops. Remove. Add one sliced onion, sauté a couple minutes. Add 1 can or bottle of favorite beer and 1 bottle of favorite bbq sauce. Raise the heat to high, bring to a boil. Reduce heat to low. Return pork chops to pot. Loosely cover with lid. Simmer until chops are tender, about 45 minutes. Pull apart chops with forks. Enjoy as you would any pulled pork.
This is soooo good! Thanks for the inspiration! leftovers from two people take thinking outside the box.
So glad you enjoyed it and are leftover lovers! Yes, thinking outside the ice box is my motto.
I am DEFINITELY making this! Thanks!