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Leftover Roast Pork and Vegetable Soup

Leftover Roast Pork and Vegetable Soup

If you're like me, you may often find yourself with leftover roast pork and wondering how to breathe new life into it. This recipe is the answer. With a preparation time of just 15 minutes, a cooking time of 45 minutes, and enough servings for four, it's a convenient and satisfying option for any day of the week.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 4 servings


  • 2 cups leftover roast pork, diced
  • 1 onion, finely chopped
  • 2 carrots, sliced
  • 2 celery stalks, diced
  • 2 cloves of garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable or chicken broth
  • 1 cup frozen corn kernels
  • 1 cup green beans, cut into bite-sized pieces
  • 1 tsp smoked paprika (my secret ingredient)
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley for garnish


  • Heat the olive oil in a large pot over medium heat. Add the chopped onions, carrots, celery, and minced garlic. Sauté until the vegetables become tender and aromatic, about 5 minutes.
  • Stir in the diced leftover roast pork and smoked paprika. Let them mingle and sizzle for another 5 minutes, allowing the flavors to meld.
  • Pour in the chicken broth and diced tomatoes. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and let it simmer for 20 minutes, allowing the flavors to develop.
  • Add the frozen corn and green beans. Simmer for an additional 10-15 minutes or until the vegetables are tender yet still crisp.
  • Season the soup with salt and pepper to taste. Ladle it into bowls, garnish with fresh parsley, and serve hot.


Cooking Tips for the Best Results:

  1. Don’t rush the sautéing process; it’s where the depth of flavor begins to build.
  2. Use smoked paprika for a unique, smoky dimension to your soup. It’s the secret ingredient that sets this recipe apart.
  3. Feel free to customize with your favorite vegetables or additional spices.
  4. Allow the soup to simmer slowly to let the flavors meld and intensify.
  5. Consider making a double batch and freezing some for future quick and satisfying meals.

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FAQs about the Leftover Roast Pork and Vegetable Soup Recipe

Can I use other meats besides roast pork for this soup?

Absolutely! Leftover roast chicken or beef can work well in this recipe too.

What can I substitute for smoked paprika if I don’t have it?

If you don’t have smoked paprika, regular paprika or a pinch of chipotle powder can provide a hint of smokiness.

Can I make this soup in advance and reheat it?

Yes, this soup reheats beautifully. Just be sure to store it in an airtight container in the refrigerator and reheat it gently on the stove or in the microwave.

What’s the best way to store leftovers of this soup?

Store any leftover soup in the fridge for up to 3 days, or freeze it for longer-term storage. Reheat as needed.

Can I make this soup vegetarian or vegan?

Absolutely. Simply replace the chicken broth with vegetable broth and omit the leftover roast pork. You’ll have a delicious vegetable soup.

Read more here for additional info about leftover pork. Also, I recommend other interesting articles related to this topic, including articles on Leftover Roast Pork and Cabbage Slaw, Leftover Roast Pork and Vegetable Noodle Soup, Leftover Roast Pork and Potato Hash, Leftover Roast Pork and Noodle Stir-Fry, Leftover Roast Pork Quesadillas, Leftover Roast Pork and Pineapple Skewers, Leftover Roast Pork and Broccoli Stir-Fry, Leftover Roast Pork Tacos, Leftover Roast Pork Fried Rice, and more.

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