Keto Pork Rib Soup
Warm, comforting, and perfectly tailored for your keto lifestyle, Keto Pork Rib Soup is a hearty and flavor-packed dish that transforms basic ingredients into a satisfying meal. Succulent pork ribs are seared to golden perfection, then simmered in a rich, fragrant broth infused with garlic, ginger, soy sauce, and fish sauce, creating layers of umami goodness. Healthy, low-carb vegetables like zucchini, celery, and cabbage not only add vibrant textures but also make this soup nutrient-dense and keto-friendly. With a prep time of just 15 minutes and a slow simmer that ensures the ribs are fall-off-the-bone tender, this dish makes for a showstopping family dinner or a cozy indulgence for any chilly evening. Garnish with sliced green onions for a fresh, zesty finish, and let every spoonful nourish your body and delight your taste buds. Perfect for keto meal prepping, this soup serves up to six and pairs beautifully with a side of cauliflower rice or keto-friendly bread.
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Recipe Information
Ingredients
- 2 pounds Pork ribs
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 3 Celery stalks, sliced
- 1 medium Zucchini, cubed
- 2 cups Cabbage, shredded
- 6 cups Chicken broth
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Ginger, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Green onions, sliced for garnish
Instructions
Heat olive oil in a large pot over medium-high heat. Add the pork ribs and sear them on all sides until golden brown, about 8-10 minutes.
Remove the ribs and set them aside. In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 4 minutes.
Add the celery and cook for another 2 minutes. Then, return the pork ribs to the pot.
Pour in the chicken broth, soy sauce, fish sauce, and grated ginger. Stir well and bring to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for about 60 minutes, or until the ribs are tender and the flavors are well combined.
Add the cubed zucchini and shredded cabbage. Cook for another 10-15 minutes until the vegetables are tender.
Season the soup with salt and black pepper to taste.
Serve the soup hot, garnished with sliced green onions on top.
Nutrition Facts
Calories |
3243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.3 g | 311% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 9135 mg | 397% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 25.1 g | ||
| Protein | 217.8 g | 436% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 634 mg | 49% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 5325 mg | 113% | |
*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.
