Transform your leftover pulled pork into a rich, comforting soup that combines smoky barbecue flavors with tender beans and fresh vegetables. This soul-warming dish takes the best parts of pulled pork and turns them into a hearty, satisfying meal perfect for cool weather.
Why This Recipe Works
The deep, smoky flavors of pulled pork blend perfectly with creamy white beans and aromatic vegetables, creating a soup that’s both comforting and full of protein. It’s an excellent way to stretch leftover pulled pork into a completely new meal.
Ingredients
For 8 servings:
- 2 cups leftover pulled pork
- 2 (15 oz) cans white beans, drained and rinsed
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 8 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Optional: 1/4 cup barbecue sauce
For Garnish:
- Fresh parsley
- Crispy fried onions
- Sour cream
- Additional barbecue sauce
Instructions
- Build the Base
- Heat olive oil in a large Dutch oven over medium heat
- Sauté onions, carrots, and celery until softened (8-10 minutes)
- Add garlic and cook until fragrant (1 minute)
- Layer the Flavors
- Add pulled pork and stir to combine
- Add smoked paprika, thyme, and bay leaves
- Cook for 2-3 minutes to bloom the spices
- Create the Soup
- Add chicken broth and diced tomatoes
- Stir in white beans
- Add barbecue sauce if using
- Bring to a boil, then reduce to simmer
- Simmer and Finish
- Cook for 20-25 minutes until vegetables are tender
- Remove bay leaves
- Taste and adjust seasonings
- Add salt and pepper as needed
Pro Tips for the Perfect Soup
- Pulled Pork Preparation
- If your pulled pork is very saucy, rinse briefly to prevent overwhelming the soup
- Shred any larger pieces into bite-sized portions
- Both smoked and slow-cooked pulled pork work well
- Building Flavor
- Don’t rush the vegetable sautéing stage
- Use homemade stock if possible
- Consider adding a parmesan rind while simmering
- Texture Control
- Mash some beans against the pot side for a creamier texture
- Add more broth if the soup becomes too thick
- For thicker soup, simmer uncovered longer
Frequently Asked Questions
Q: Can I make this soup with fresh pork instead of leftover pulled pork?
A: Yes! Cook a pork shoulder with seasonings until tender, then shred and proceed with the recipe. This will add about 4-6 hours to your cooking time.
Q: How long will this soup keep?
A: Store in an airtight container in the refrigerator for up to 4 days. The flavor often improves after a day or two.
Q: Can I freeze this soup?
A: Yes! It freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: What if my pulled pork is heavily seasoned?
A: Adjust the additional seasonings accordingly. Taste as you go and add spices gradually to avoid over-seasoning.
Q: Can I make this in a slow cooker?
A: Yes! Sauté vegetables first, then combine all ingredients in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Q: What can I substitute for white beans?
A: Great Northern, navy, or cannellini beans all work well. You could also use pinto beans or even chickpeas.
Variations
- Spicy Southwest
- Add corn and black beans
- Include diced green chilies
- Garnish with cilantro and lime
- Top with tortilla strips
- Smoky Bacon
- Add crispy bacon bits
- Use fire-roasted tomatoes
- Include more smoked paprika
- Add a dash of liquid smoke
- Garden Fresh
- Add zucchini and yellow squash
- Include fresh herbs
- Add spinach at the end
- Top with fresh tomatoes
Storage and Reheating
- Cool completely before storing
- Keep refrigerated in an airtight container
- Reheat gently on the stovetop or microwave
- Add broth if needed when reheating
Make-Ahead Tips
- Prep vegetables in advance
- Make in large batches for freezing
- Store garnishes separately
- Label frozen portions with the date and contents
Serving Suggestions
- Crusty bread or cornbread on the side
- Fresh green salad
- Pickle spears
- Hot sauce selection
Recipe Notes
- Thickness can be adjusted with more or less broth
- The barbecue sauce amount depends on the pulled pork seasoning
- Can be made spicier with added cayenne or hot sauce
- Consider adding different vegetables based on the season
This soup is incredibly versatile and forgiving – feel free to adjust ingredients and seasonings to match your taste preferences. The key is starting with good quality pulled pork and taking time to build layers of flavor. Whether you’re looking to stretch leftover pulled pork or create a new comfort food favorite, this soup delivers satisfaction in every spoonful.
Remember, the best soups often taste better the next day, so don’t hesitate to make a large batch. The flavors will continue to develop and meld together, creating an even more delicious meal.