Skip to Content

Hearty Vegetable Soup Recipe with Pulled Pork

A hearty vegetable soup recipe is just what you need on cold winter nights. Full of rich flavor with plenty of vegetables, this is like a big bowl of comfort and warmth! 

Vegetable soup with wooden spoon  in dutch oven

If you haven’t noticed, I’m into soup recipes that have flexibility. I rarely follow a recipe, but when I created this soup with leftover pulled pork, I had to jot it down. Let me tell ya, this goes great with a slice of southern cornbread!

This soup can be made with or without meat. You could use leftover roasted chicken and make this with homemade chicken stock, or really any meat that needs to be used up.

It’s rich with flavors of Worcestershire sauce, roasted tomatoes, frozen vegetables and a kick from the buffalo sauce. You can make this for game day, hectic weeknights, or for anytime. Just dump in a pot and simmer while you get stuff done!

Why You Should Make this Soup:

  • Uses frozen veggies - perfect for throwing together last minute!
  • Can simmer all day or made in a flash!
  • Uses up leftover pork, beef or chicken! Leave out the meat for a vegetarian option!
  • Kids get their veggies! 
  • Veggies can be subbed for picky eaters!

How to Cook Vegetable Soup

You can make this on the stove while you buzz around the house, in the slow cooker while you run errands, or in the pressure cooker for a quick weeknight meal. I used my favorite dutch oven!

Here’s How to Do it:

1. Roughly chop a yellow onion and saute with a clove of garlic in a dutch oven until translucent.

onion chopped on cutting board with knife

2. Add leftover meat and stir occasionally until brown bits form on the bottom of the pot. Sometimes the meat will release extra water or moisture...just continue sauteing until the extra moisture evaporates.

Pulled Pork in Dutch Oven

3. Add in veggies. I use frozen Lima beans, carrots and okra. 

Frozen veggies in dutch oven

4. Add in one can of stewed tomatoes and diced tomatoes.

Frozen veggies and tomatoes in dutch oven

5. Add chopped new potatoes and vegetable broth. Season with salt and pepper, chili powder and sauces. Stir until well-combined.

Vegetable soup in dutch oven

The soup is ready when the potatoes are tender, but I like to cook this all day long to get all the rich flavors!

Yield: 8

Hearty Vegetable Soup Recipe

Vegetable soup with wooden spoon in dutch oven

A hearty vegetable soup recipe is just what you need on cold winter nights. Full of rich flavor with plenty of vegetables, this is like a big bowl of comfort and warmth! 

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes

Ingredients

  • 1-1 ½ pounds leftover pulled pork*
  • 5 red new potatoes, cubed
  • 1 yellow onion, roughly chopped
  • 2 cloves garlic, minced
  • 1-12 oz. package of frozen, sliced carrots*
  • 1-12 oz. package of frozen Lima beans*
  • 1-12 oz. package of frozen, chopped okra*
  • 1 -15 oz. can of diced, fire-roasted tomatoes
  • 1 -15 oz. can of stewed tomatoes
  • 4 tablespoons Frank's Hot Sauce
  • 4 tablespoons Worcestershire sauce
  • 2 tablespoons of BBQ Sauce, your choice!
  • 4 cups of vegetable broth
  • 1 tablespoon chili powder

Instructions

  1. Roughly chop a yellow onion and saute with garlic in a dutch oven until translucent.
  2. Add leftover meat and stir occasionally until brown bits form on the bottom of the pot. Sometimes the meat will release extra water or moisture...just continue sauteing until the extra moisture evaporates.
  3. Add in veggies. I use frozen Lima beans, carrots and okra. 
  4. Add in one can of stewed tomatoes and diced tomatoes.
  5. Add chopped new potatoes.
  6. Add vegetable broth and season with salt and pepper, chili powder and sauces. Stir until well-combined.
  7. Bring the soup to a boil, then simmer for about 3-4 hours until potatoes are tender.

Notes

  • Pulled pork can be substituted for pulled chicken or beef.
  • This recipe calls for frozen vegetables, but fresh vegetables can be used.
  • Vegetables are easily substituted for what is available to you!

Nutrition Information:

Yield:

8

Serving Size:

1 grams

Amount Per Serving: Calories: 206Total Fat: 1gUnsaturated Fat: 1gSodium: 894mgCarbohydrates: 44gFiber: 9gSugar: 12gProtein: 8g

Did you make this recipe?

Find Southern Cravings on Instagram or Pinterest and share your results.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pulled Pork Nachos Recipe - Southern Cravings

Friday 10th of September 2021

[…] My biggest problem with making pulled pork is the amount of leftovers we end up with! We usually freeze our leftover meats to use in other meals such as soups, like my hearty vegetable soup with pulled pork. […]

Skillet Cornbread Recipe [with Martha White Cornmeal] - Southern Cravings

Friday 10th of September 2021

[…] the South, it's all about savory, buttery, crispy-edged, crumbly goodness that pairs perfectly with vegetable soup or beef […]

Best French Onion Soup Recipe | Southern Cravings

Thursday 2nd of September 2021

[…] recipe isn’t for using up leftover vegetables and meats from the freezer. As fancy as it may seem, it's actually a fantastic one-pot […]

Grandma Ruth’s Canned Tomatoes (No Pressure Cooker!) | Southern Cravings

Wednesday 23rd of September 2020

[…] pulled pork & vegetable soup […]

Barb

Monday 10th of August 2020

I had leftover pork that was overcooked but didn’t want to throw out. I used this recipe in my instant pot. As I was throwing in the sauces I thought it was going to be the weirdest tasting soup. This is so delicious. My favourite soup. I used sweet baby ray bbq sauce and the Smokey flavour is fantastic. Make this soup. It won’t disappoint.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe