High Protein Hearty Pork Bone Soup
Warm your soul with a bowl of High Protein Hearty Pork Bone Soup, a deeply nourishing dish packed with flavor and health benefits. This protein-rich recipe features simmered pork bones, aromatic vegetables like onion, celery, and carrots, and mineral-extracting apple cider vinegar for a broth that’s full of depth and nutrients. Enhanced with fresh parsley, scallions, and a touch of baby spinach, this soup is as vibrant as it is satisfying. Slow-cooked for hours to extract maximum flavor, it’s the perfect meal for chilly evenings or as a comforting, immune-boosting addition to your weekly menu. Easy to prepare with simple ingredients, this hearty soup promises wholesome goodness in every spoonful.
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Recipe Information
Ingredients
- 2 pounds pork bones
- 10 cups water
- 1 large onion
- 2 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 2 bay leaves
- 1 tablespoon black peppercorns
- 2 tablespoons apple cider vinegar
- 2 teaspoons salt
- 1 bunch fresh parsley
- 2 scallions
- 4 cups baby spinach
Instructions
Rinse the pork bones under cold running water to remove any traces of blood or impurities. Pat them dry with paper towels.
In a large stock pot, add the pork bones and cover them completely with the 10 cups of water. Add the apple cider vinegar and let it sit for 30 minutes. This helps to extract minerals from the bones.
While the bones are soaking, peel and quarter the onion, chop the carrots and celery into large chunks, and peel and smash the garlic cloves.
Add the onion, carrots, celery, garlic, bay leaves, and black peppercorns to the pot.
Place the pot over high heat and bring the water to a boil. Once boiling, reduce the heat to a simmer and skim off any impurities that rise to the surface using a ladle.
Cover the pot partially and let the soup simmer for approximately 3 to 4 hours. Check occasionally to skim off any additional impurities and to adjust the water level if necessary.
After simmering, remove the bones and vegetables with a slotted spoon. Discard the vegetables.
Strain the broth through a fine mesh sieve into a clean pot or container to remove the remaining solids.
Add salt to taste and stir well. Finely chop the fresh parsley and scallions, and stir them into the broth.
Return the broth to the stove over low heat and add the baby spinach. Cook just until the spinach wilts, about 2 to 3 minutes.
Serve the soup hot, garnished with additional parsley or scallions as desired.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5725 mg | 249% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 18.6 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 724 mg | 56% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4168 mg | 89% | |
*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.
