Whole30 Hearty Pork and Vegetable Soup
Warm, nourishing, and packed with Whole30-approved ingredients, this Hearty Pork and Vegetable Soup is your ultimate comfort food for clean eating. Tender chunks of pork shoulder are seared to perfection and simmered alongside a vibrant blend of vegetables, including sweet potatoes, zucchini, and kale, in a richly seasoned broth. Enhanced with aromatic garlic, fresh thyme, and a touch of sweetness from carrots, this low-sodium, dairy-free soup is both filling and full of flavor. Perfect for meal prepping or cozy family dinners, it’s a gluten-free recipe that comes together easily with just 20 minutes of prep and a slow simmer for depth of taste. Whether you’re following the Whole30 program or simply craving a hearty, wholesome soup, this one-pot wonder is guaranteed to satisfy.
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Recipe Information
Ingredients
- 1 pound pork shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 medium onion, diced
- 2 large carrots, peeled and diced
- 2 large celery stalks, diced
- 3 units garlic cloves, minced
- 1 medium zucchini, diced
- 2 medium sweet potatoes, peeled and cubed
- 6 cups low-sodium chicken broth
- 14.5 ounces canned diced tomatoes
- 1 unit bay leaf
- 1 teaspoon fresh thyme leaves
- 2 cups kale, stemmed and chopped
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the pork cubes generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Add the pork cubes to the pot in a single layer, working in batches if necessary. Brown the pork on all sides, about 8-10 minutes. Remove the pork from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and diced zucchini to the pot, cooking for another 1-2 minutes until fragrant.
Return the browned pork to the pot, along with the cubed sweet potatoes, chicken broth, diced tomatoes with their juices, bay leaf, remaining 0.5 teaspoon of salt, and thyme leaves. Stir to combine.
Bring the mixture to a boil. Then reduce the heat to low and cover the pot. Let the soup simmer gently for 60-75 minutes, or until the pork and vegetables are tender.
Stir in the chopped kale and let it cook for additional 5-10 minutes until wilted.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and serve hot.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.5 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1003 mg | 21% | |
*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.
