Carnita Soup

This soup is a great way to use up the delicious broth leftover from making carnitas. The broth has a full, rich flavor that makes an excellent base for this soup.


Serves 4


  • 2 tablespoons of fat from refrigerated carnita broth
  • 3 large cloves of garlic, finely chopped
  • one large onion, finely chopped
  • 4 cups fresh spinach, roughly chopped
  • 1 pint of mushrooms, halved and sliced
  • 1 can of diced tomatoes
  • 1 can of great northern beans
  • 1 teaspoon black pepper
  • 1 chicken bouillion cube
  • broth from making carnitas with fat discarded
  • sour cream (optional)
  • salt to taste


In a large pot, saute garlic, mushrooms, and onion over medium-high heat until onion is soft and translucent. Add the spinach and saute until they are cooked down. Add the remainder of the ingredients and let simmer about a half hour. Enjoy!