Pulled Pork Vegetable Soup

Pulled Pork Vegetable Soup is a wonderfully flavored, hearty vegetable soup. The smokiness of pulled pork adds such a great flavor to the broth and vegetables and it’s a great way to use up leftover pulled pork.

Having grown up in North Carolina, I have eaten pulled pork my entire life and I love to use it in as many recipes as possible. Whether it be pizza, burritos, enchiladas, egg rolls, or Shepherd’s Pie, you can’t go wrong with pulled pork. And it is definitely a great addition to vegetable soup.

How To Serve

I love to serve this meaty vegetable soup with some cornbread and a salad with Creamy Italian Dressing.

How To Make Pulled Pork Vegetable Soup

(More detailed instructions in recipe card below.)

1. Cook onion. Melt butter and cook onion to soften.
2. Add tomato paste.
3. Add chicken broth and bring to a boil.
4. Add remaining ingredients and simmer 20 minutes.

Ingredient Notes

• Onion– use yellow, white or sweet onion.
• Diced Tomatoes– I like petite diced tomatoes because they are in tiny pieces and great for people who don’t care for diced tomatoes that much. You could use regular diced tomatoes or fire-roasted diced tomatoes instead.
• BBQ Sauce– Use you favorite sauce, either homemade or store-bought. I like to use Stubb’s, KC Masterpiece or Bulls-Eye.
• Potato– Either a russet potato, Yukon Gold potato, or red potato will work.
• Pulled Pork– use store-bought, buy from a local BBQ restaurant, or use pulled pork that you have made such as this Carolina-Style Pulled Pork.

Recipe Tips

• Use a spicy BBQ Sauce for a spicier flavor profile or double the amount of crushed red pepper flakes.
• You can freeze this soup, but potatoes don’t freeze that well. Their texture can get mealy. If planning on freezing it, use a Yukon Gold potato or red potato for best results.

Storage

Leftovers will keep for 4 days in an airtight container in the refrigerator or freeze for up to 3 months. Cool completely before freezing. Thaw overnight in the refrigerator and rewarm on the stove or in the microwave.

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More Soup Recipes To Enjoy

• Vegetable Beef Soup
• Tex-Mex Cabbage Soup
• Crock Pot Spicy Vegetable Beef Soup
• Stuffed Pepper Soup
• Taco Soup

Print

Pulled Pork Vegetable Soup

Pulled Pork Vegetable Soup is a wonderfully flavored, hearty vegetable soup. The smokiness of pulled pork adds such a great flavor to the broth and vegetables and it's a great way to use up leftover pulled pork.

Course Soup

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 304kcal

Equipment

• Dutch Oven

Ingredients

• 1 tablespoon butter
• 1/2 cup chopped onion
• 2 tablespoons tomato paste
• 4 cups chicken broth
• 1 can petite diced tomatoes undrained
• 1/3 cup BBQ Sauce
• 1 (16-ounce) can frozen mixed vegetables
• 1 medium potato peeled and diced
• 1 (14.75-ounce) can creamed corn
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/4 teaspoon crushed red pepper flakes
• 1 pound pulled smoked pork either store-bought or homemade

Instructions

• Melt butter in a Dutch oven. Add onion and cook 3 to 4 minutes to soften.
• Add tomato paste and stir to combine it with the onions.
• Add chicken broth, stirring to mix well. Bring to a boil.
• Once boiling, add all remaining ingredients. Reduce heat to maintain a simmer. Simmer for 20 minutes or until potatoes are soft.

Nutrition

Calories: 304kcal | Carbohydrates: 47g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 1532mg | Potassium: 590mg | Fiber: 4g | Sugar: 24g | Vitamin A: 575IU | Vitamin C: 20mg | Calcium: 86mg | Iron: 3mg

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