Low Carb Pork Rib Soup
Savor the comforting, hearty flavors of Low Carb Pork Rib Soup, a nourishing dish that's perfect for both weeknight dinners and special occasions. Packed with tender pork spare ribs, fresh vegetables like celery, carrots, and spinach, and a rich, savory chicken broth, this soup delivers wholesome taste while keeping carbs to a minimum. Aromatic herbs such as thyme and bay leaf infuse the broth with deep, earthy notes, while cauliflower florets provide a satisfying, low-carb alternative to starchy vegetables. Quick to prep and simmered to perfection, this one-pot recipe is both flavorful and easy to make. Ideal for keto and low-carb diets, each spoonful is a warm embrace of comfort food without compromise. Garnish with fresh parsley for a vibrant finishing touch and enjoy!
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Recipe Information
Ingredients
- 1 lb Pork spare ribs
- 2 tbsp Olive oil
- 1 large Onion, chopped
- 3 Garlic cloves, minced
- 2 Celery stalks, sliced
- 1 Carrot, diced
- 6 cups Chicken broth
- 1 Bay leaf
- 1 tsp Fresh thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Spinach, fresh
- 1 medium Cauliflower, chopped into florets
- 2 tbsp Parsley, chopped (optional)
Instructions
Begin by cutting the pork spare ribs into individual ribs and season them lightly with salt and pepper.
In a large soup pot, heat the olive oil over medium-high heat.
Add the pork ribs in batches and brown them on all sides. This should take about 5-7 minutes per batch. Remove and set aside.
In the same pot, add the chopped onion, garlic, celery, and carrot. Sauté for about 5 minutes, or until the vegetables are softened and the onions are translucent.
Return the browned ribs to the pot and pour in the chicken broth.
Add the bay leaf and fresh thyme to the pot, along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 60 minutes, stirring occasionally.
After an hour, add the cauliflower florets to the pot and continue simmering for an additional 20 minutes, or until the cauliflower is tender.
Stir in the fresh spinach and let it wilt for about 2-3 minutes.
Remove the bay leaf, taste, and adjust seasoning if necessary.
Serve the soup hot, garnished with fresh chopped parsley, if desired.
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 7424 mg | 323% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 31.7 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 821 mg | 63% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 7147 mg | 152% | |
*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.
