Whole30 Hearty Pork Bone Soup
Warm up with a bowl of comforting goodness with this **Whole30 Hearty Pork Bone Soup**, a nutrient-rich recipe perfect for paleo and Whole30 lifestyles. This slow-simmered soup uses pork neck or knuckle bones to create a deeply satisfying broth, enhanced with aromatic vegetables like onions, carrots, celery, and garlic. A touch of ginger and whole peppercorns adds subtle spice, while apple cider vinegar helps extract essential nutrients from the bones. Finished with wilted spinach and fresh parsley, this wholesome soup is packed with vitamins and minerals, making it a nourishing meal for any time of year. With its simple ingredient list and straightforward cooking process, this recipe delivers flavorful, Whole30-approved comfort in every spoonful.
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Recipe Information
Ingredients
- 2 pounds pork bones (preferably neck or knuckle bones)
- 1 large onion
- 2 medium carrots
- 3 stalks celery stalks
- 4 cloves garlic cloves
- 1 inch piece ginger
- 2 leaves bay leaves
- 1 teaspoon whole peppercorns
- 2 tablespoons apple cider vinegar
- 10 cups water
- 1 teaspoon salt
- 1 bunch fresh parsley
- 2 cups spinach leaves
Instructions
Rinse the pork bones under cold water to remove any debris.
Peel and quarter the onion. Peel and slice the carrots and celery into large chunks. Peel the garlic cloves and slice the ginger into thin pieces.
In a large stockpot over medium-high heat, add the pork bones and dry roast them for about 5-7 minutes until lightly browned to enhance flavor.
Add the onion, carrots, celery, garlic, ginger slices, bay leaves, and whole peppercorns to the pot.
Pour in 10 cups of water, ensuring the ingredients are fully submerged, and add the apple cider vinegar.
Bring the pot to a boil over high heat, then reduce the heat to low and simmer uncovered for about 3 to 4 hours. Skim off any foam or impurities that rise to the surface periodically.
After simmering, add 1 teaspoon of salt and adjust to taste.
Remove the pork bones and vegetables using a slotted spoon. Strain the broth through a fine-mesh sieve into a clean pot or large bowl to make a clearer broth.
Place the strained broth back into the pot, and add a bunch of fresh parsley and the spinach leaves. Simmer for another 10 minutes until the spinach is wilted.
Serve the soup hot, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.1 g | 177% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 3350 mg | 146% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 19.1 g | ||
| Protein | 172.9 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 555 mg | 43% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3870 mg | 82% | |
*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.
