Low Sodium Hearty Pork Bone Soup
Warm, comforting, and packed with flavor, this Low Sodium Hearty Pork Bone Soup is the perfect option for a wholesome, nourishing meal that’s easy on the salt but rich in taste. Made with tender pork bones simmered to perfection alongside vibrant vegetables like carrots, celery, onion, and potato, this soup is infused with aromatic herbs like fresh thyme and bay leaves for deep, earthy notes. A splash of low-sodium chicken broth and a trio of garlic, black pepper, and parsley elevate this dish into a satisfying, heart-healthy feast. With its slow-cooked richness and marrow-enhanced depth, this soup is ideal for cozy family dinners or meal prep. Serve it warm and watch it become a go-to comfort classic for low-sodium diets.
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Recipe Information
Ingredients
- 2 pounds pork bones
- 2 medium carrot
- 2 medium celery stalks
- 1 large onion
- 3 garlic cloves
- 2 bay leaves
- 1 teaspoon peppercorns
- 4 sprigs fresh thyme
- 1 large potato
- 8 cups low-sodium chicken broth
- 2 cups water
- 0.25 cup fresh parsley
- 0.5 teaspoon black pepper
Instructions
Rinse the pork bones under cold running water to clean them thoroughly.
In a large stockpot, add the pork bones and cover them with enough water to submerge. Bring to a boil over high heat, then reduce to a simmer. Skim off any scum that rises to the surface.
Peel and chop the carrots, celery, and onion into large chunks. Peel and dice the potato. Set aside.
After 10 minutes of simmering and skimming, add the carrots, celery, onion, garlic cloves (peeled and smashed), bay leaves, peppercorns, and fresh thyme to the pot.
Add the low-sodium chicken broth and 2 cups of water to the pot. Stir to combine.
Continue to simmer the soup on low heat for 2 hours, stirring occasionally. Keep the lid slightly ajar to allow steam to escape.
After 2 hours, add the diced potato to the pot and continue to cook for an additional hour or until the potatoes are tender and the soup is rich and flavorful.
Once cooked, remove the pork bones, bay leaves, and thyme sprigs with a slotted spoon. Discard.
Use a spoon to scoop out any marrow from the bones back into the soup, if desired, for extra richness.
Taste the soup and adjust the seasoning with black pepper if desired. (Avoid adding more salt to maintain low sodium levels.)
Chop fresh parsley and sprinkle over the soup before serving.
Ladle the soup into bowls and serve warm. Enjoy!
Nutrition Facts
Calories |
2627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.5 g | 203% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 1862 mg | 81% | |
| Total Carbohydrate | 109.7 g | 40% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 28.2 g | ||
| Protein | 195.3 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4620 mg | 98% | |
*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.
