Hearty Pork and Vegetable Soup
Warm, filling, and brimming with nutritious ingredients, this Hearty Pork and Vegetable Soup is the perfect one-pot comfort food for any day of the week. Featuring tender, seared pork shoulder cubes simmered to perfection with an abundance of vibrant vegetables like carrots, celery, red potatoes, and green beans, this flavorful soup is both wholesome and satisfying. A medley of herbs—bay leaves, thyme, and oregano—infuses every spoonful with aromatic depth, while a splash of diced tomatoes adds a subtle tang. With a cook time of just over an hour, this recipe creates a rich and savory broth that pairs beautifully with the freshness of chopped parsley. Ideal for meal prep or cozy gatherings, this comforting soup is a hearty, crowd-pleasing dish that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 1 pound boneless pork shoulder
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 2 large carrots, sliced
- 2 stalks celery stalks, sliced
- 1 medium red bell pepper, chopped
- 2 medium red potatoes, diced
- 6 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, with juice
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup green beans, trimmed and halved
- 1 cup frozen peas
- 2 tablespoons parsley, chopped
Instructions
Cut the boneless pork shoulder into small, bite-sized cubes.
In a large soup pot or Dutch oven, heat olive oil over medium-high heat.
Add the pork cubes to the pot and cook until browned on all sides, about 5-7 minutes. Remove the pork and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onions become translucent.
Stir in the sliced carrots, celery, and chopped red bell pepper. Cook for another 3-4 minutes, stirring occasionally.
Add the diced red potatoes to the pot and return the browned pork to the pot.
Pour in the chicken broth and diced tomatoes with their juice.
Add bay leaves, dried thyme, dried oregano, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 60 minutes until the pork is tender.
Add the green beans and frozen peas to the pot. Stir well and allow the soup to cook for an additional 15-20 minutes.
Remove the bay leaves from the pot before serving.
Garnish the soup with chopped parsley and serve hot.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 6173 mg | 268% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 42.4 g | ||
| Protein | 123.3 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 5565 mg | 118% | |
*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.
