Country Pork Soup
Warm, hearty, and bursting with rustic flavors, Country Pork Soup is the ultimate comfort food for crisp, cozy evenings. This savory soup combines tender chunks of browned pork shoulder, a medley of fresh vegetables—potatoes, carrots, celery, and green beans—and aromatic herbs like thyme, rosemary, and bay leaf, all simmered to perfection in a rich broth. The result is a soul-soothing dish that’s both nourishing and satisfying. Ready in just under two hours, this one-pot wonder is ideal for meal prepping or feeding a hungry crowd. Serve it with a sprinkle of fresh parsley and slices of crusty bread for a wholesome meal that’s as comforting as it is delicious. Perfect for lovers of homestyle soups, this recipe is a must-try for anyone searching for a flavorful and filling option packed with countryside charm.
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Recipe Information
Ingredients
- 1 lb pork shoulder (boneless, diced)
- 1 medium yellow onion (chopped)
- 2 medium carrots (sliced)
- 2 stalks celery stalks (diced)
- 2 medium Russet potato (peeled and diced)
- 1 cup green beans (trimmed and halved)
- 3 cloves garlic cloves (minced)
- 2 tbsp olive oil
- 6 cups chicken or pork broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 leaf bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the diced pork shoulder to the pot and brown on all sides, about 5-7 minutes. Remove the pork and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5 minutes until they begin to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Return the browned pork to the pot. Add the diced potatoes, green beans, chicken or pork broth, dried thyme, dried rosemary, bay leaf, salt, and black pepper.
Stir everything together and bring the soup to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 75-90 minutes until the pork is tender and the vegetables are fully cooked.
Taste the soup and adjust seasonings if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm with crusty bread if desired.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 8010 mg | 348% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 23.3 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4392 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
