A Crock of Curried Pork Soup

Ingredients

• 1 teaspoon olive oil
• 4 zucchini, cut into 1/4-inch slices
• 1 head garlic, separated into cloves and sliced
• 1 (2 pound) pork roast
• 3 tablespoons curry powder, divided
• Salt and ground black pepper to taste
• 2 (10 ounce) cans diced tomatoes with green chile peppers
• 3 cubes vegetable bouillon
• 3/4 cup boiling water
• 2 tablespoons minced garlic
• 1 (15.5 ounce) can white beans, drained
• 1 (15 ounce) can garbanzo beans (chickpeas), drained
• 1/2 cup white rice

Directions

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.

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.