Heart-Healthy Hearty Pork and Vegetable Soup
Warm up with a bowl of **Heart-Healthy Hearty Pork and Vegetable Soup**, a nutritious and comforting dish perfect for any time of year. This robust soup features tender cubes of lean pork loin simmered with a medley of vibrant vegetables, including carrots, celery, zucchini, and kale, all in a flavorful base of low-sodium chicken broth and diced tomatoes. Infused with aromatic herbs like thyme, oregano, and bay leaf, this recipe delivers bold and satisfying flavors while supporting a heart-healthy lifestyle. Packed with protein, fiber, and essential nutrients, this soup is an excellent one-pot meal that’s low in sodium and brimming with goodness. Whether enjoyed as a hearty dinner or a make-ahead meal, it’s a wholesome way to embrace healthier eating.
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Recipe Information
Ingredients
- 1 pound lean pork loin, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrot, sliced
- 2 stalks celery stalks, sliced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 6 cups low-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes, no salt added
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 2 cups kale, chopped
- 0.25 cup fresh parsley, chopped
- 0.5 teaspoon ground black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the pork cubes and cook, stirring occasionally, until browned on all sides, about 5 minutes.
Remove the pork from the pot and set aside.
In the same pot, add the onion and garlic, sautéing until the onion is translucent, about 3 minutes.
Add the carrots, celery, red bell pepper, and zucchini, and cook for another 5 minutes, stirring occasionally.
Return the pork to the pot and pour in the low-sodium chicken broth and the can of diced tomatoes.
Stir in the thyme, oregano, bay leaf, and ground black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 30 minutes.
Add the chopped kale and continue to simmer for another 10 minutes until the kale is tender.
Remove the bay leaf and stir in the fresh parsley.
Taste and adjust seasoning if necessary.
Serve hot and enjoy the flavors of a heart-healthy meal.
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 992 mg | 43% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 39.2 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 658 mg | 51% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 5589 mg | 119% | |
*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.
