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.) Cook onion. Melt butter and cook onion to soften. Add tomato paste. Add chicken broth and bring to a boil. 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. Pin this now to find it laterPin It 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 minutesCook Time 25 minutes minutesTotal Time 40 minutes minutes Servings 6 Calories 304kcal EquipmentDutch Oven Ingredients1 tablespoon butter1/2 cup chopped onion2 tablespoons tomato paste4 cups chicken broth1 can petite diced tomatoes undrained1/3 cup BBQ Sauce1 (16-ounce) can frozen mixed vegetables1 medium potato peeled and diced1 (14.75-ounce) can creamed corn1/2 teaspoon black pepper1/2 teaspoon chili powder1/4 teaspoon crushed red pepper flakes1 pound pulled smoked pork either store-bought or homemade InstructionsMelt 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. NutritionCalories: 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 The post Pulled Pork Vegetable Soup appeared first on Spicy Southern Kitchen.