Low Carb Hearty Pork and Vegetable Soup
Warm up with a bowl of Low Carb Hearty Pork and Vegetable Soup, a comforting and nutrient-packed meal that's perfect for busy weeknights or chilly days. This flavorful soup features tender chunks of seasoned pork shoulder simmered to perfection with a medley of vibrant vegetables, including zucchini, cabbage, and red bell pepper, for a low-carb twist on classic comfort food. Infused with aromatic herbs like thyme, oregano, and bay leaves, and enriched with a touch of tomato paste for depth, every spoonful is bursting with rich, wholesome taste. Ready in under two hours and yielding six generous servings, this protein-packed soup is both satisfying and health-conscious, ideal for those seeking keto-friendly recipes or simply wholesome family dinners. Serve it hot, garnished with fresh parsley, and savor the perfect balance of hearty flavors and healthy ingredients!
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Recipe Information
Ingredients
- 1 pound Pork shoulder, boneless
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 2 stalks Celery stalks, chopped
- 1 medium Carrot, diced
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 2 cups Cabbage, shredded
- 2 tablespoons Tomato paste
- 4 cups Chicken broth, low sodium
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley, chopped
- 2 leaves Bay leaves
Instructions
Cut the pork shoulder into 1-inch cubes and season with salt and black pepper.
In a large pot, heat olive oil over medium-high heat. Add the pork cubes and brown on all sides, about 5-7 minutes. Remove the pork from the pot and set aside.
In the same pot, add diced onion, minced garlic, chopped celery, and diced carrot. Sauté until the vegetables are softened, about 5 minutes.
Stir in the diced zucchini, red bell pepper, and shredded cabbage. Cook for another 5 minutes until the vegetables begin to soften.
Add the tomato paste and cook, stirring constantly, for 2 minutes to allow the tomato paste to caramelize slightly.
Return the browned pork to the pot. Pour in the chicken broth and add dried thyme, dried oregano, bay leaves, and additional salt to taste.
Bring the soup to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it cook gently for 45-50 minutes until the pork is tender.
Remove the bay leaves. Taste the soup and adjust seasoning if necessary.
Garnish with freshly chopped parsley before serving.
Ladle the soup into bowls and serve hot. Enjoy your healthy and hearty low-carb soup!
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3394 mg | 148% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 26.7 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3489 mg | 74% | |
*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.
