Mediterranean Diet Pork Rib Soup
Warm, hearty, and bursting with vibrant flavors, this Mediterranean Diet Pork Rib Soup is the perfect comfort meal that fits beautifully into a healthy eating plan. Tender pork ribs are seared to perfection, then simmered with a medley of fresh, nutrient-packed vegetables such as cherry tomatoes, carrots, zucchini, and spinach. Enhanced by aromatic herbs like oregano, thyme, and bay leaves, and finished with a zesty touch of lemon juice, this soup is both rich in flavor and nourishing. Low-sodium chicken broth forms the base, while olive oil keeps the recipe true to its Mediterranean roots. Ready in just under two hours with minimal prep, this one-pot wonder serves up to six and is ideal as a wholesome lunch or dinner. Garnish with fresh parsley for a finishing touch, and enjoy a soup that’s as good for your heart as it is for your taste buds. Perfect for those following the Mediterranean diet or anyone craving a deeply satisfying soup recipe.
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Recipe Information
Ingredients
- 1 pound Pork ribs
- 2 tablespoons Olive oil
- 1 large Onion
- 3 Garlic cloves
- 2 large Carrots
- 2 Celery stalks
- 1.5 cups Cherry tomatoes
- 1 large Red bell pepper
- 1 medium Zucchini
- 8 cups Low-sodium chicken broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 2 Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Fresh spinach
- 2 tablespoons Lemon juice
- 0.25 cup Fresh parsley
Instructions
Begin by cutting the pork ribs into individual pieces, if not already done. Season them with a little salt and pepper.
In a large pot, heat the olive oil over medium-high heat. Add the pork ribs and brown them well on all sides. This should take about 8 to 10 minutes. Once browned, remove the ribs and set them aside.
Dice the onion and garlic cloves. Slice the carrots and celery into thin pieces. Halve the cherry tomatoes, dice the red bell pepper into bite-sized pieces, and slice the zucchini.
In the same pot, over medium heat, add the onion and garlic. Sauté them until the onion becomes translucent, about 5 minutes.
Add the carrots, celery, and bell pepper to the pot and cook for another 5 minutes until they begin to soften.
Return the pork ribs to the pot. Add the chicken broth, cherry tomatoes, zucchini, oregano, thyme, bay leaves, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 1 hour, or until the pork ribs are tender and the flavors have melded.
Skim any excess fat off the top of the soup. Remove and discard the bay leaves.
Add the fresh spinach to the soup and stir until wilted, about 2 minutes.
Finish with a squeeze of fresh lemon juice and adjust seasoning with more salt and pepper as needed.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 5402 mg | 235% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 51.4 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3506 mg | 75% | |
*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.
