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Slow-Cooker Cubano Soup

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by: Tablespoon Kitchens
Updated May 5, 2021
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This slow-cooker soup is inspired by the Cuban sandwich—you know, the one with pork shoulder, ham, mustard, Swiss cheese and pickles. A slice of crusty and cheesy French loaf is the finishing touch for this soup’er spin on a sandwich.

Slow-Cooker Cubano Soup

  • Prep Time 30 min
  • Total 7 hr 30 min
  • Servings 8
  • Ingredients 14
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Ingredients

  • 1 carton (32 oz) Progresso™ chicken broth
  • 2 cups diced ham steak (11 oz)
  • 8 cloves garlic, finely chopped
  • 1/4 cup yellow mustard
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon dried oregano leaves
  • 1 tablespoon vegetable oil
  • 2 lb boneless pork shoulder, cut in half and trimmed
  • 2 cups diced onions
  • 1 can (11 oz) refrigerated Pillsbury™ Original French Bread
  • 2 cups shredded Swiss cheese (8 oz)
  • 1/2 cup finely chopped dill pickles

Instructions

  • Step 
    1
    Spray 5-quart slow cooker with cooking spray. Add broth, ham, garlic, mustard, cumin, salt, pepper and oregano to slow cooker; stir to combine.
  • Step 
    2
    In 12-inch skillet, heat oil over medium heat. Add pork; cook 4 to 5 minutes on first side, until browned; turn and cook 4 to 5 minutes longer on second side, until browned. Transfer to mixture in slow cooker.
  • Step 
    3
    Add onions to drippings in skillet; cook over medium heat 5 to 7 minutes, stirring occasionally, until softened and beginning to brown. Stir into mixture in slow cooker.
  • Step 
    4
    Cover and cook 7 to 8 hours on Low heat setting or until pork is tender. Transfer pork to cutting board; cool about 10 minutes or until cool enough to handle. Shred and chop pork into bite-size pieces, discarding fat and cartilage. Stir back into soup.
  • Step 
    5
    Meanwhile, about 45 minutes before soup is finished cooking, heat oven to 350°F. Spray cookie sheet with cooking spray; place French loaf on cookie sheet, and make 4 large diagonal cuts with serrated knife. Bake 26 to 30 minutes or until browned and cooked through. Cool 5 minutes, then cut in 1/2-inch slices (about 24). Place slices in even layer on same cookie sheet. Sprinkle evenly with 1 cup of the cheese. Bake 4 to 6 minutes or until cheese is melted.
  • Step 
    6
    Top soup with remaining 1 cup cheese and the pickles; serve with cheesy bread.

Nutrition

530 Calories
28g Total Fat
44g Protein
24g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: About 1 Cup
Calories
530
Calories from Fat
250
Total Fat
28g
44%
Saturated Fat
11g
57%
Trans Fat
0g
Cholesterol
120mg
40%
Sodium
1690mg
70%
Potassium
590mg
17%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
6%
Sugars
3g
Protein
44g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 1/2 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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