After making street tacos with a pork roast this week I didn’t want to just throw away the bones and scraps- so I took a personal challenge to make a soup out of them!
Soup from bones and scraps are often some of the most flavorful and healthy soups you can make. Not to mention they are a GREAT way to stretch your food budget! Soups are so cheap to make!
After making the roast, turkey, ham, or whatever you make, just take the leftover bones, fat & scraps that you would normally throw away and instead put them in a pot of water and cook on low over night or even for a couple of days. When you’re ready to make the soup just separate the bones, fat, and unwanted parts and then add the vegetables, good meat, and noodles or whatever you do want into the soup.
“SOUP-er” easy!! haha Yes, I’m always this cheesy in person. Ask my husband.
For the street tacos-
We cooked the pork roast in our pressure cooker with lots of seasoned salt, 1 large can of green enchilada sauce, and 1/3 c Thrive Life green chilis then pressure cooked for 2 1/2 hours (it was a 9lb roast) We then shredded the meat for the street tacos. The soup was made with the leftover bones, skin, fat, and meat.
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- Instant Pot 6-Quart
- Instant Pot Accessories Set
- Silicone Sealing Ring
- Steamer Basket
- Ladle & Serving Set
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Ingredients
- Bones, fat, skin, and scraps from your pork roast
- Any juices or sauce the roast was cooked in
- 2 c. Thrive Life corn
- 1/4 c. Thrive Life chilis
- 1/4 c Thrive Life chopped onions
- 1 T Thrive Life cilantro
- 1/4 c Lime juice
- 1/2 a head of cabbage sliced thin
- Any leftover good meat scraps
Instructions
Take your leftover bones, fat, scraps and any juices the roast was cooked in and place into a large crock pot or pan and cover with water. Cook on low over night or for a day or two until you're ready to make a soup.
Once you're ready to make the soup, separate the bones, skins, fat and any unwanted parts from the soup then add in the vegetables, good meat scraps, noodles, and whatever else you'd like into your soup.
For this soup I added the leftover shredded cabbage, Thrive Life corn, chilis, onions, cilantro and some lime juice along with our leftover meat scraps. We served ours with sour cream.
Notes
We cooked our roast for street tacos with lots of seasoned salt, a large can of green enchilada sauce, and 1/3 c. Thrive Life green chilis in the pressure cooker for 2 1/2 hours then shredded it for the street tacos. This soup was made with the leftovers.
