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Pulled Pork Vegetable Soup

A heartwarming soup featuring tender pulled pork, vibrant vegetables, and a rich broth, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon butter (room temperature for easy melting)
  • 1/2 cup chopped onion (any variety will work; yellow or white are best)
  • 2 tablespoons tomato paste (for depth of flavor)
  • 4 cups chicken broth (homemade or low-sodium store-bought)
  • 1 can petite diced tomatoes, undrained
  • 1/3 cup BBQ sauce (choose your favorite brand, I recommend Sweet Baby Ray's)
Vegetables and Seasoning
  • 1 16-ounce can frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 1 medium potato, peeled and diced (for heartiness)
  • 1 14.75-ounce can creamed corn (adds creaminess without needing additional dairy)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder (for a mild kick)
  • 1/4 teaspoon crushed red pepper flakes (adjust according to your spice preference)
  • 1 pound pulled smoked pork, either store-bought or homemade (the star of the show!)

Method
 

Preparation
  1. Melt the butter: In a large Dutch oven, begin by melting the butter over medium heat until it’s invitingly fragrant.
  2. Cook the onion: Add the chopped onions and sauté for about 3 to 4 minutes until they turn translucent and soften.
  3. Add the tomato paste: Stir in the tomato paste and mix well with the onions for about a minute.
  4. Pour in the broth: Add the chicken broth, stirring to fully combine and raise the heat to bring to a boil.
  5. Combine the ingredients: Once boiling, carefully toss in all remaining ingredients: diced tomatoes, BBQ sauce, frozen mixed vegetables, diced potatoes, creamed corn, and seasoning spices. Give everything a good stir.
  6. Simmer away: Lower the heat to maintain a gentle simmer and cover the pot. Let it simmer for about 20 minutes until the potatoes are tender.

Notes

For a lower-carb option, replace the potato with diced zucchini or omit it entirely. Consider using homemade BBQ sauce for a personalized touch.