Mediterranean Diet Hearty Pork Bone Soup
Warm your soul with this Mediterranean Diet Hearty Pork Bone Soup, a nutrient-packed, comforting dish that's perfect for any season. This recipe draws inspiration from the wholesome flavors of the Mediterranean, featuring tender pork bones simmered to perfection with aromatic vegetables like onions, carrots, and celery. Infused with the rich essence of olive oil, garlic, bay leaves, and a medley of dried herbs including oregano and thyme, this soup is both flavorful and nourishing. A splash of lemon juice adds a bright, zesty twist, while hearty kale brings in a dose of greens for a well-rounded, health-conscious meal. Ideal for cozy family dinners, this soup is not only delicious but also aligns with the principles of the Mediterranean diet, focusing on fresh, whole ingredients. Serve it piping hot and garnish with fresh parsley for a bowl of pure comfort and goodness. This is your new go-to recipe for a healthy, filling soup that showcases Mediterranean flavors at their finest.
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Recipe Information
Ingredients
- 2 pounds Pork bones with some meat
- 2 tablespoons Olive oil
- 1 piece Large onion, diced
- 4 pieces Garlic cloves, minced
- 2 pieces Carrots, diced
- 2 pieces Celery stalks, diced
- 1 15-ounce can Diced tomatoes
- 2 tablespoons Tomato paste
- 2 pieces Bay leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 8 cups Water or low-sodium chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Kale, chopped
- 2 tablespoons Lemon juice
- 0.25 cup Fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the pork bones and cook until browned on all sides, about 8-10 minutes.
Remove the pork bones and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the diced tomatoes and tomato paste, cooking for another 2 minutes.
Return the pork bones to the pot along with the bay leaves, oregano, thyme, and paprika.
Add the water or chicken broth, stirring to combine the ingredients.
Season with salt and black pepper.
Bring the soup to a boil, then reduce the heat to low and let simmer, partially covered, for 1.5 to 2 hours, or until the pork is tender.
Add the chopped kale to the pot, stirring to combine. Cook for an additional 10 minutes, allowing the kale to wilt.
Stir in the lemon juice and adjust seasoning to taste if necessary.
Remove the pork bones from the soup and discard them.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 3774 mg | 164% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 32.1 g | ||
| Protein | 182.4 g | 365% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 803 mg | 62% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 5366 mg | 114% | |
*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.
