There’s something comforting about a soup that works as a full meal — this pulled pork and bean soup does exactly that. It features slow-cooked, fork-tender pork in a smoky, tomato-rich broth, creamy beans and a handful of greens. Perfect for chilly nights, batch cooking and freezing.
⭐️⭐️⭐️⭐️⭐️
Corey says: “I made this soup with a smoked pork butt I had leftover and it turned out perfectly. A bomb of different flavors in this one. Highly recommend!” See thecomment
Nicky’s Recipe Notes
I prefer soups with substance — vegetables, meat and plenty of flavour. This pulled pork and bean soup is slightly spicy, deeply satisfying and makes a large batch that freezes well.
Slow-cooking a rolled pork shoulder gives you tender meat and a deeply flavoured stock, which is the foundation of this recipe. Add beans for creaminess, tomatoes and spices for depth, and kale right at the end for a bright finish.
Table of Contents
- Nicky’s Recipe Notes
- 📋 Ingredients
- 👍 Why This Recipe Works
- Pro Tip
- 🍽️ What to serve it with
- Pulled Pork and Bean Soup Recipe
- ? Frequently Asked Questions
- 🍲 More superb soup recipes
📋 Ingredients
What you’ll need:
Stock – Use the pork cooking liquid combined with chicken stock for deep flavour.
Pork shoulder – Rolled, with fat and skin left on for richness.
Tinned beans – A mix of cannellini and pinto gives creaminess and texture.
Chopped tomatoes and tomato purée – create the tomato base of the broth.
Kale – adds colour and a fresh, earthy contrast.
Onion, celery and carrots – the classic flavour base for the stock and soup.
Garlic and spices – cumin, paprika and chilli powder for warmth and depth.
👍 Why This Recipe Works
It’s built on layers of flavour. Slow-roasting a well-marbled pork shoulder creates tender meat and an intensely flavoured homemade stock.
Beans add body. They soak up the stock and tomato richness, making the soup nourishing and filling.
Balanced seasoning. Cumin, paprika and chilli give warmth without overpowering, while the kale brings a fresh finish.
Make a large batch — it freezes beautifully and is ideal for using leftover pork.
The effort pays off: a comforting, freezer-friendly soup that reheats well and keeps for weeks.
Pro Tip
Chill the pork stock first. After slow-cooking the shoulder, refrigerate the reserved stock so the fat solidifies on top. Skim it off for a cleaner, less greasy broth — this sharpens the flavours and makes the finished soup lighter.
🍽️ What to serve it with
- Crusty bread: perfect for dipping and soaking up the broth.
- Side salad: a light green salad balances the hearty soup.
- Or serve alongside a sandwich for a classic soup-and-sandwich meal.
Cumin, paprika, chilli, tomatoes and garlic cooked long and slow with melt-in-the-mouth pork — simple and rewarding.
Stay updated with new recipes!
Subscribe to the newsletter for new posts and follow along for videos and behind-the-scenes photos.
Pulled Pork and Bean Soup Recipe
20
4 45
5 5
Ingredients
For the pulled pork:
- 1 tbsp olive oil
- 1.85 kg (4 lbs) rolled pork shoulder (fat and skin kept on)
- ¼ tsp salt
- ¼ tsp pepper
- 2 carrots, washed and halved
- 1 onion, halved (leave the skin on)
- 1 stick of celery, broken in half
- 2 cloves garlic, halved (no need to peel)
- 2½ litres chicken stock
Soup:
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 1 yellow pepper, deseeded and chopped
- 3 tbsp tomato purée (paste)
- ½ tsp chilli powder
- 2 tsp paprika
- 1 tsp ground cumin
- 800 g (28 oz) tinned chopped tomatoes in juice
- 1 tbsp honey
- 400 g (14 oz) pinto beans, drained and rinsed
- 400 g (14 oz) cannellini beans, drained and rinsed
- 100 g (1 cup) kale, stalks removed, washed and sliced
Instructions
Make the pulled pork
- Preheat the oven to 150°C/300°F (fan). Heat the oil in a large ovenproof pot over high heat. Season the pork with salt and pepper and brown on all sides, about 15 minutes in total.
- Add the carrots, onion, celery, garlic and chicken stock. Bring to the boil, cover, then transfer to the oven and cook for 3½–4 hours, checking occasionally. Top up with boiling water if the liquid reduces by more than half.
- Once cooked, leave the pork to cool. Drain the liquid, reserving the stock and discarding the vegetables. Chill the stock and skim off the solidified fat if desired.
- Remove and discard the pork skin, then shred the meat with two forks, trimming excess fat.
Make the soup
- Heat 1 tbsp olive oil in a large pan over medium heat. Add the chopped onion and cook for 5 minutes until softened.
- Add the yellow pepper, tomato purée, chilli powder, paprika and cumin. Cook for 2–3 minutes, stirring to coat the vegetables.
- Pour in the tinned tomatoes, honey and reserved pork stock. Bring to the boil, then simmer for 15 minutes.
- Stir in the pinto beans, cannellini beans and shredded pork. Heat on high for 6–7 minutes until everything is warmed through.
- Finally, stir in the kale and cook for 1 minute until wilted. Serve hot.
Notes
Nutrition
Nutrition information is approximate and should be used as a guide.
? Frequently Asked Questions
Yes. The soup often tastes better the next day as the flavours deepen.
A rolled pork shoulder with the fat and skin left on gives the best flavour and stock.
Yes — use gluten-free stock or bouillon if needed.
Absolutely. Avoid pork covered in sweet BBQ sauce; plain leftover pulled pork or carnitas works well. Skip the pulled-pork cooking steps if using pre-cooked meat.
🍲 More superb soup recipes
Soups
Chicken and Sweetcorn Soup
Quick & Easy
20-Minute Butterbean and Chorizo Soup
Soups
Chicken and Rice Soup
Soups
Broccoli Cheese Soup
Soups
Leek and Potato Soup
Soups
French Onion Soup
This pork and bean soup recipe was first posted in April 2017 and updated in July 2025 with new photos and extra information.
Some links may be affiliate links which support the site at no extra cost to you. Nutritional information is approximate.