Keto Hearty Pork and Vegetable Soup
Warm up your day with this delicious and nutritious Keto Hearty Pork and Vegetable Soup, a perfect one-pot meal brimming with flavor and wholesome ingredients. Tender chunks of browned pork shoulder simmer to perfection in a savory broth infused with fragrant thyme, oregano, and garlic. A colorful medley of low-carb vegetables like zucchini, celery, and bell pepper adds texture and nourishment, making this soup a satisfying choice for those on a keto or low-carb diet. With its slow-simmered depth of flavor and fresh parsley garnish, this hearty dish is ideal for meal prepping or feeding a crowd. Ready in just under two hours and packed with protein and nutrients, this keto-friendly soup is a comforting, guilt-free addition to your weeknight dinner rotation!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 6 cups bone broth or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Begin by trimming any excess fat from the pork shoulder and cutting it into 1-inch cubes.
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the pork cubes to the pot in batches, browning all sides. This should take about 5-7 minutes per batch. Transfer the browned pork to a plate and set aside.
In the same pot, add the diced onion and sauté until it becomes translucent, approximately 3 minutes.
Stir in the minced garlic and sauté for another 30 seconds until fragrant.
Add the chopped celery, carrot, zucchini, and bell pepper to the pot, stirring occasionally for about 5 minutes, until the vegetables begin to soften.
Return the browned pork to the pot and pour in the bone broth, ensuring all ingredients are submerged.
Bring to a gentle boil, then lower the heat to a simmer. Add the dried thyme, dried oregano, bay leaf, salt, and black pepper.
Cover the pot partially and let it simmer for 1 hour or until the pork is tender and flavorful.
Remove the bay leaf from the soup.
Taste and adjust seasoning if needed, then stir in the chopped fresh parsley.
Serve hot, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.0 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 926 mg | 20% | |
*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.
