Paleo Hearty Pork and Vegetable Soup
Warm up with this delicious Paleo Hearty Pork and Vegetable Soup, a nourishing and flavor-packed recipe that's perfect for chilly days! This wholesome dish features tender, bite-sized pieces of pork shoulder simmered to perfection with a vibrant medley of vegetables, including carrots, sweet potatoes, zucchini, and kale. Infused with aromatic garlic, dried thyme, and a savory chicken broth base, this soup is both hearty and healthy. With its grain-free and dairy-free ingredients, it's a perfect fit for a paleo lifestyle. Ready in just a couple of hours, this comforting one-pot meal makes six satisfying servings and is ideal for meal prepping or feeding a crowd. Garnished with fresh parsley for a pop of color and flavor, this soup is as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1.5 pounds boneless pork shoulder
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 3 celery stalks, diced
- 1 large sweet potato, peeled and cubed
- 1 medium zucchini, sliced
- 1 medium green bell pepper, diced
- 1 14-ounce can crushed tomatoes
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups kale, chopped
- 0.25 cup fresh parsley, chopped
Instructions
Cut the boneless pork shoulder into bite-sized cubes, trimming excess fat as needed.
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, cooking for an additional 1 minute until fragrant.
Add the pork shoulder cubes to the pot and brown them on all sides, about 5-7 minutes.
Add the diced carrots, celery, sweet potato, zucchini, and green bell pepper to the pot, stirring to combine.
Pour in the crushed tomatoes and chicken broth, bringing the mixture to a simmer.
Stir in the bay leaf, dried thyme, salt, and black pepper.
Reduce the heat to low, cover the pot, and let the soup simmer for about 90 minutes, stirring occasionally. The pork should be tender and the vegetables should be cooked through.
Add the chopped kale and continue to cook for another 10 minutes until the kale is wilted.
Adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf and discard.
Garnish each serving with fresh parsley before serving.
Enjoy your paleo-friendly hearty pork and vegetable soup!
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 6757 mg | 294% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 48.8 g | ||
| Protein | 166.6 g | 333% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 961 mg | 74% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 8137 mg | 173% | |
*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.
