This Pulled Pork Vegetable Soup is one of the best ways to stretch leftover pulled pork into a hearty, budget-friendly meal. Loaded with vegetables, beans, and smoky flavor, it’s comforting without being overly heavy.

It’s also extremely flexible — use whatever vegetables you already have in the refrigerator or freezer to make this soup even more economical.

Pulled Pork Vegetable Soup

This Pulled Pork Vegetable Soup is a hearty, budget-friendly leftover recipe packed with vegetables, beans, and smoky flavor.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Dinner, Lunch, Soup

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

• 2 cups prepared pulled pork
• 1 tablespoon olive oil
• 1 small onion diced
• 2 carrots sliced
• 2 celery stalks sliced
• 3 cloves garlic minced
• 1 zucchini diced
• 1 can diced tomatoes
• 1 can low-sodium mixed vegetables or green beans
• 1 can low-sodium beans drained and rinsed
• 6 cups low-sodium broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning

Method

 

1. Step 1: Cook Vegetables
2. Heat olive oil in a large soup pot over medium heat.
3. Add onion, carrots, and celery. Cook 5–6 minutes until softened.
4. Add garlic and cook 30 seconds.
5. Step 2: Build the Soup
6. Add zucchini, tomatoes, vegetables, beans, broth, smoked paprika, pepper, and Italian seasoning.
7. Bring to a simmer.
8. Step 3: Add Pulled Pork
9. Stir in pulled pork and simmer 20–25 minutes.
10. Step 4: Serve
11. Taste and adjust seasoning if needed before serving.

Notes

Tips & Variations

• Add cabbage for extra bulk and fiber.
• Stir in spinach during the last few minutes.
• This soup freezes beautifully.
• Use frozen vegetables for convenience.

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Storage & Meal Prep

Refrigerate leftovers up to 4 days or freeze up to 3 months.