Low Fat Hearty Pork and Vegetable Soup
Warm up with the comforting flavors of **Low Fat Hearty Pork and Vegetable Soup**, a delicious and wholesome meal perfect for busy weeknights or a cozy weekend dinner. Packed with tender cubes of lean pork loin, an aromatic blend of sautéed garlic and onions, and a medley of vibrant vegetables like carrots, zucchini, and red bell pepper, this soup is as nourishing as it is flavorful. Simmered in low-sodium chicken broth and seasoned with fragrant herbs like thyme and oregano, it delivers hearty satisfaction without excess fat or calories. Ready in just 60 minutes and brimming with protein, fiber, and essential nutrients, this light yet filling pork soup is ideal for those seeking a healthier comfort food option. Garnish with fresh parsley for a pop of color and enjoy a bowl of this heartwarming soup that proves wholesome can still be delicious! Perfect for meal prep, this recipe yields six generous servings designed to please the whole family.
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Recipe Information
Ingredients
- 500 grams lean pork loin, cubed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, sliced
- 2 medium potatoes, cubed
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the cubed pork and cook until browned on all sides, about 5-7 minutes. Remove the pork from the pot and set aside.
In the same pot, add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Stir in the garlic and red bell pepper, cooking for an additional 2 minutes until the garlic is fragrant.
Return the pork to the pot along with the zucchini and potatoes.
Pour in the chicken broth and add the bay leaf, thyme, oregano, black pepper, and salt. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let the soup simmer for about 25-30 minutes, or until the pork is tender and the potatoes are cooked through.
Remove the bay leaf and adjust seasoning with additional salt and pepper if necessary.
Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 2052 mg | 89% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 29.2 g | ||
| Protein | 155.2 g | 310% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 281 mg | 22% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 5529 mg | 118% | |
*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.
