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Barbeque Soup

We had so much leftover barbeque from Labor Day that I decided to make a barbeque soup. I just had it for lunch, and it’s delicious. If you are a soup person like me, don’t be afraid to create your own using leftovers. They make the best soups! Try this one the next time you have leftover barbeque meat

Barbeque Soup (made with leftover barbecue meat)


1 onion, chopped

2 stalks celery, chopped

1 bell pepper, chopped (I used red)

2 tablespoons minced garlic

2 tablespoons oil

1/2 cup flour

1 can diced tomatoes

1 can navy beans, drained and rinsed

1 can red kidney beans, drained and rinsed

2 32-ounce beef broth

1/4 cup barbeque sauce

2 tablespoons barbeque dry rub or barbeque seasoning

2 cups leftover barbeque meat (can be pulled pork, rib meat, chicken or sausage)

Salt and pepper to taste


In a Dutch oven, begin by cooking the onions, celery and bell pepper in the oil until softened. Add the garlic and cook another minute. Add the flour and cook 3 or 4 minutes stirring with a wooden spoon. Whisk in the beef broth slowly until combined. Add the tomatoes, beans, barbeque sauce, barbeque seasoning and leftover meat. Let soup simmer about 30 minutes. Adjust seasonings to taste and add a little water if you prefer a thinner soup.

FNPP Barbeque Soup
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