Go Back
Bowl of vegetable and shredded beef stew with potatoes, carrots, beans, corn, and herbs

Pulled Pork Vegetable Soup

This Pulled Pork Vegetable Soup is a hearty, budget-friendly leftover recipe packed with vegetables, beans, and smoky flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.

Storage & Meal Prep

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