Sugar-Free Hearty Pork Bone Soup
Warm up with a bowl of **Sugar-Free Hearty Pork Bone Soup**, a wholesome comfort food packed with nourishing ingredients and deep, savory flavors. This slow-simmered soup begins with tender pork bones, creating a rich and satisfying broth, steeped with aromatic vegetables like carrots, celery, onion, and fresh ginger. The addition of cabbage adds a touch of sweetness, while fragrant bay leaves and whole peppercorns elevate the taste with delicate spice notes. Simmered for hours, this sugar-free recipe ensures maximum depth of flavor without any added sweeteners, making it perfect for those seeking a healthy, hearty dish. Garnished with fresh parsley and green onions for a vibrant finish, this crowd-pleasing soup is a warming, nutrient-rich meal that's easy to make and ideal for cozy family dinners. Perfect for paleo, keto, or wholesome meal preparation, it’s a must-try for soup lovers everywhere!
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Recipe Information
Ingredients
- 1.5 lbs Pork bones
- 10 cups Water
- 2 large Carrots
- 1 large Onion
- 3 stalks Celery stalks
- 4 Garlic cloves
- 2 inch piece Ginger root
- 2 leaves Bay leaves
- 1 teaspoon Whole peppercorns
- 1 tablespoon Salt
- 0.5 head Cabbage
- 0.5 cup Fresh parsley
- 2 stalks Green onions
Instructions
Rinse the pork bones under cold water to remove any impurities.
In a large pot, combine the pork bones and 10 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to medium and simmer for 5 minutes. Skim any foam that rises to the top.
Peel the carrots and cut them into large chunks. Peel and quarter the onion. Chop the celery into large pieces. Smash the garlic cloves with the back of a knife to remove the skins. Peel and slice the ginger root.
Add carrots, onion, celery, garlic, ginger, bay leaves, and peppercorns to the pot with the pork bones.
Simmer the broth on low heat for approximately 2.5 hours, partially covered, to develop the flavors.
After 2.5 hours, season the broth with salt to taste. Adjust seasoning as desired.
Slice the cabbage into thick strips and add to the pot, cooking for an additional 30 minutes.
Remove the pork bones, carrots, and other vegetables from the pot with a slotted spoon. Discard the bones and bay leaves.
Return some of the carrots to the soup for added texture and flavor. If desired, shred any available meat from the bones and add it back to the soup.
Finely chop the parsley and slice the green onions.
Serve the soup hot, garnished with fresh parsley and green onions for added freshness.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 7991 mg | 347% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 27.5 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3787 mg | 81% | |
*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.
