Easy Crockpot Pulled Pork & Veggie Soup (Freezer-Friendly!)

If there’s one recipe every busy mom needs in her back pocket, it’s this Crockpot Pulled Pork & Veggie Soup. It’s hearty, healthy, and the ultimate “set it and forget it” meal. Plus, it’s the perfect way to stretch leftover pulled pork into another full dinner for your family.

I love this soup because it checks all the boxes: it’s budget-friendly, packed with protein and veggies, and freezes beautifully. I always portion extra into quart-sized freezer bags so I’ve got an easy meal ready to go for the next busy weeknight.

And let’s be honest, anything the crockpot can handle for me is a win.

Why You’ll Love It

• Hands-Off Cooking – The crockpot does the work for you!
• Budget-Friendly – Uses pantry staples and leftover pulled pork.
• Freezer-Friendly – Perfect to portion and save for later.
• Nutritious & Filling – Packed with protein, fiber, and veggies.

Ingredients (serves 6)

• 2 cups shredded pulled pork (leftover works great!)
• 1 can (15 oz) corn, drained
• 2 cans (15 oz) beans (white beans, black beans, or pinto), drained & rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, diced
• 4–5 cups chicken broth
• 1–2 tsp Lindsay’s Kitchen Everything Seasoning
• ½ tsp smoked paprika

Instructions

1. Add pork, corn, beans, carrots, celery, and onion into your crockpot.
2. Pour in chicken broth and season with Lindsay’s Kitchen Everything Seasoning and smoked paprika.
3. Cook on Low 4–6 hours, until veggies are tender and flavors have blended together.
4. Taste and adjust seasoning as needed.

Freezer Tip: Portion cooled soup into quart-sized freezer bags. Lay flat to freeze for easy storage. Reheat on the stovetop or in a crockpot.

This soup pairs perfectly with crusty bread or cornbread and makes enough for leftovers—because what mom doesn’t love having lunch solved the next day?