Paleo Pork Rib Soup
Warm up with a comforting bowl of Paleo Pork Rib Soup, a hearty and nourishing dish perfect for chilly days. This flavorful soup features tender, fall-off-the-bone pork ribs simmered in a rich chicken broth infused with aromatic garlic, onions, and a medley of fresh vegetables, including sweet potatoes, carrots, and kale. Seasoned with fragrant thyme and bay leaves, this healthy, paleo-friendly recipe is both gluten-free and dairy-free, making it a wholesome choice for everyone. The soup’s layer of flavors comes together with a slow simmer, allowing the pork to absorb all the delicious herbs and spices. Serve this satisfying one-pot meal on its own or pair it with a simple green salad for a complete and fulfilling paleo dinner.
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Recipe Information
Ingredients
- 2 pounds pork ribs
- 2 tablespoons coconut oil
- 1 large onion
- 4 garlic cloves
- 3 celery stalks
- 3 medium carrots
- 1 large sweet potato
- 6 cups chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups kale
Instructions
Rinse the pork ribs under cold water and pat them dry with paper towels.
In a large pot, heat the coconut oil over medium-high heat. Add the pork ribs and brown them on all sides, about 5-7 minutes. Transfer ribs to a plate and set aside.
Chop the onion, mince the garlic, and slice the celery and carrots. Peel and cube the sweet potato.
In the same pot, add the onion and garlic. Sauté until the onion is soft and translucent, about 5 minutes.
Add the celery, carrots, and sweet potato to the pot. Cook for an additional 5 minutes, stirring occasionally.
Return the pork ribs to the pot. Pour in the chicken broth and add the bay leaves, thyme sprigs, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for 60-70 minutes or until the pork is tender.
Remove the pork ribs from the pot and discard the bones. Use forks to shred the meat, then return the shredded meat to the pot.
Add the kale to the soup and cook for another 10 minutes until the kale is wilted.
Adjust seasoning with additional salt and pepper if needed. Serve hot.
Nutrition Facts
Calories |
3458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.8 g | 320% | |
| Saturated Fat | 103.5 g | 518% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 7037 mg | 306% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 34.5 g | ||
| Protein | 215.1 g | 430% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 701 mg | 54% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 5169 mg | 110% | |
*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.
