Low Sodium Hearty Pork and Vegetable Soup
Warm up with a bowl of comforting Low Sodium Hearty Pork and Vegetable Soup, a wholesome and flavorful dish perfect for cozy evenings. Packed with tender bites of pork tenderloin, a medley of vibrant vegetables like carrots, celery, and green beans, and a rich, aromatic broth seasoned with thyme and basil, this soup delivers satisfying, nutrient-rich goodness without the extra salt. The use of low sodium chicken broth and no-salt-added diced tomatoes makes it an excellent option for those watching their sodium intake, without sacrificing depth of flavor. Ready in just an hour, this one-pot wonder is easy to prepare and perfect for batch cooking or meal prep. Serve it steaming hot, garnished with fresh parsley, for a hearty, nutritious meal the entire family will love. Keywords: low sodium soup, hearty pork and vegetable soup, healthy family dinner, one-pot recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound pork tenderloin
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 large celery stalks, sliced
- 1 large red bell pepper, diced
- 4 cups low sodium chicken broth
- 1 15-ounce can diced tomatoes, no salt added
- 1 pound baby potatoes, quartered
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped
- 1 whole bay leaf
Instructions
Heat olive oil in a large pot over medium-high heat.
Cut the pork tenderloin into 1-inch cubes and add to the pot. Sear until browned on all sides, about 5 minutes. Remove the pork and set aside.
In the same pot, add the chopped onion and minced garlic, sauté for 2-3 minutes until the onion is translucent.
Add the sliced carrots, celery, and diced red bell pepper. Sauté for another 5 minutes until the vegetables begin to soften.
Return the pork to the pot. Add in the low sodium chicken broth, diced tomatoes, quartered baby potatoes, and green beans.
Stir in the dried thyme, dried basil, and black pepper. Add the bay leaf and bring the soup to a boil.
Reduce the heat to low, cover, and let the soup simmer for about 30 minutes, until the vegetables are tender and the pork is cooked through.
Remove the bay leaf from the soup, taste, and adjust seasoning if necessary.
Serve the soup hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4048 mg | 176% | |
| Total Carbohydrate | 157.7 g | 57% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 44.7 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 474 mg | 36% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 7411 mg | 158% | |
*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.
