Barbecue Pork And Vegetable SoupBurgoo has been on my to do list for quite a while. I just never get around to putting it on the list. Well this week I made my Slow Cooker Roast Pork and had plenty of leftovers. When I thought about what to do with it, Burgoo came to mind. I looked at the recipes I had saved and went looking in the pantry. I couldn't make either recipe. So I improvised. I guess you can say this soup is “Burgoo” inspired. Definitely not authentic, but really delicious. It is sweet, smoky and loaded with veggies. If you don't have leftover pork I am sure leftover chicken, brisket, sausage or any combination would be delicious. I still plan to make an authentic burgoo one day, but I plan to try this again with chicken and sausage too. Yumm! BBQ Soup!
Barbecue Pork and Vegetable SoupServes 6
2 Tbsp. olive oil1 onion, chopped1/2 bell pepper, chopped2 stalks celery, sliced2 cloves garlic, minced1 (14.5oz.) can fire roasted tomatoes with seasonings4 cups chicken broth2 cups beef broth2 cups frozen mixed vegetables with lima beans1 cup frozen O’Brien potatoes2 cups shredded leftover pork roast1 cup barbecue sauce1 Tbsp. Worcestershire sauceKosher salt, black pepper, and red pepper flakes, to tasteHot sauce, optional for serving
In a soup pot, saute onion, bell pepper, and celery over medium –high heat until onion begins to get translucent. Add garlic and saute one minute. Add remaining ingredients and bring to a boil. Lower the heat, and simmer for 45 minutes to an hour. Cook until potatoes and lima beans are tender. Serve with hot sauce if desired.
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