Low Fat Pork Rib Soup
Warm, comforting, and guilt-free, this Low Fat Pork Rib Soup is the perfect recipe to cozy up with any time of year. Featuring tender pork ribs carefully trimmed of excess fat, this wholesome soup is brimming with nutritious ingredients like carrots, celery, and garlic, all simmered in a flavorful low-sodium chicken broth infused with bay leaf and fresh thyme. Ideal for meal prep or sharing with loved ones, this hearty soup is surprisingly light, emphasizing clean eating without sacrificing depth of flavor. With its simple preparation and garnish of vibrant parsley, it’s a health-conscious twist on a classic pork rib soup that’s sure to please.
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Recipe Information
Ingredients
- 500 grams Pork ribs, trimmed of excess fat
- 1 medium Carrot, sliced
- 2 stalks Celery stalks, sliced
- 1 medium Onion, chopped
- 2 cloves Garlic cloves, minced
- 1000 ml Low-sodium chicken broth
- 500 ml Water
- 1 Bay leaf
- 2 sprigs Fresh thyme sprigs
- 1 tsp Salt
- 0.5 tsp Black pepper, ground
- 2 tbsp Fresh parsley, chopped for garnish
Instructions
Begin by thoroughly rinsing the pork ribs under cold water to remove any bone fragments.
Trim as much visible fat as possible from the pork ribs to ensure the soup remains low fat.
In a large pot, add the pork ribs and cover them with water. Bring to a boil over medium-high heat, skimming off any foam that forms on the surface. Continue this process for about 5 minutes.
Remove the ribs from the pot and discard the water. Rinse the ribs under cold water to clean them further.
In the same pot, heat a small amount of water over medium heat and add the onions. Sauté until they become translucent, about 3 minutes.
Add the garlic and continue to sauté for another minute until fragrant.
Return the cleaned pork ribs to the pot, along with the carrots, celery, bay leaf, and thyme sprigs.
Pour in the low-sodium chicken broth and water, and season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 1.5 hours, or until the pork is tender and the flavors have melded together.
Once cooked, remove the thyme sprigs and bay leaf. Adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 3186 mg | 139% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 12.3 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1707 mg | 36% | |
*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.
