Low Sodium Hearty Pork Soup
Warm, comforting, and packed with flavor, this Low Sodium Hearty Pork Soup is the ultimate one-pot meal for cozy gatherings or weeknight dinners. Made with tender, lean pork shoulder, hearty vegetables like carrots, celery, and potatoes, and nutrient-rich kale, this recipe strikes the perfect balance between wholesome and satisfying. Using low-sodium chicken broth ensures a heart-healthy touch, while aromatic seasonings like garlic, thyme, and bay leaves infuse every spoonful with rich, savory goodness. Ready in just over an hour, this soup is an excellent choice for meal prepping or feeding a crowd, offering six generous servings that will leave everyone feeling nourished. Serve it warm with a sprinkle of fresh parsley for a vibrant finish—no one will guess it's a low-sodium recipe!
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Recipe Information
Ingredients
- 1 pound lean pork shoulder
- 2 tablespoons olive oil
- 1 large onion
- 2 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 4 cups low sodium chicken broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 large potatoes
- 2 cups kale
- 0.25 cup fresh parsley
Instructions
Dice the lean pork shoulder into bite-sized pieces.
In a large soup pot, heat the olive oil over medium-high heat. Add the pork and brown on all sides for about 5-6 minutes. Remove the pork from the pot and set it aside.
Chop the onion, carrots, and celery. Mince the garlic cloves.
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
Add the minced garlic to the pot and sauté for 1 more minute until fragrant.
Return the browned pork to the pot. Pour in the low sodium chicken broth and water. Stir well.
Add the bay leaves, black pepper, and dried thyme. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45 minutes.
Peel and dice the potatoes into bite-sized chunks. Add them to the pot, cover, and simmer for another 30 minutes until the potatoes are tender.
Slice the kale into ribbons, discarding any thick stems. Chop the fresh parsley.
About 5 minutes before serving, stir the kale into the pot until it wilts.
Finally, garnish the soup with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2765 mg | 120% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 24.2 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 6829 mg | 145% | |
*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.
