Hearty Pork Soup
Warm up with a bowl of Hearty Pork Soup, a comforting, flavor-packed dish that showcases tender pork shoulder simmered to perfection in a rich broth. This rustic soup is loaded with vibrant vegetables like carrots, celery, and potatoes, and seasoned with fragrant garlic, bay leaves, and thyme for an irresistible aroma. The seared pork adds depth, while fresh parsley lends a burst of brightness to the final dish. Perfect for cold evenings, this slow-cooked, one-pot wonder is both nourishing and satisfying, designed to serve a crowd of six. With minimal prep and maximum flavor, Hearty Pork Soup is your next go-to recipe for meat lovers and soup enthusiasts alike.
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Recipe Information
Ingredients
- 1 pound pork shoulder
- 2 tablespoons olive oil
- 1 large onion
- 3 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 3 medium potatoes
- 8 cups chicken or pork broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
Instructions
Cut the pork shoulder into 1-inch cubes, ensuring to remove any excess fat.
Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
Add the pork in batches to avoid overcrowding, and sear on all sides until golden brown, about 5 minutes per batch. Remove the pork and set aside.
Dice the onion, slice the carrots, and chop the celery into bite-sized pieces. Mince the garlic.
In the same pot, add more olive oil if necessary, then add the onion, carrots, and celery. Sauté until the onion is translucent, about 5 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Peel and cut the potatoes into bite-sized cubes. Add them to the pot along with the seared pork.
Pour in the broth, ensuring that the ingredients are covered. Add the bay leaves, thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 90 minutes or until the pork is tender.
Remove the bay leaves and discard them.
Taste the soup and adjust the seasoning if necessary.
Chop the fresh parsley and stir it into the soup just before serving.
Ladle the soup into bowls and serve hot.
Nutrition Facts
Calories |
2101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 9839 mg | 428% | |
| Total Carbohydrate | 183.5 g | 67% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 31.5 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 6501 mg | 138% | |
*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.
