Wild Rice and Pork Soup
Cozy up with a bowl of hearty Wild Rice and Pork Soup, a comforting one-pot meal that's perfect for chilly evenings or when you crave a wholesome, home-cooked dish. Featuring tender chunks of browned pork shoulder, nutty wild rice, and a medley of aromatic vegetables like carrots, celery, and onion, this soup is simmered to perfection in a flavorful broth infused with dried thyme, rosemary, and a hint of garlic. Easy to prepare yet rich in depth, the addition of a bay leaf and optional fresh parsley garnish brings a rustic, earthy touch to this satisfying recipe. Ideal for family dinners or meal prep, this soup is gluten-free, nutrient-packed, and a delicious way to warm up your kitchen and soul.
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Recipe Information
Ingredients
- 1 lb Pork shoulder
- 1 cup Wild rice
- 2 medium Carrots
- 2 Celery stalks
- 1 medium Yellow onion
- 3 Garlic cloves
- 8 cups Chicken or vegetable broth
- 2 tbsp Olive oil
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Bay leaf
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Cut the pork shoulder into bite-sized cubes and season with a small pinch of salt and pepper.
Rinse the wild rice thoroughly under cold water and set aside.
Peel and dice the carrots, slice the celery, finely chop the onion, and mince the garlic.
Heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat.
Add the pork cubes to the pot and brown them on all sides, about 5-7 minutes. Remove the pork from the pot and set aside on a plate.
In the same pot, add the onion, carrot, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, dried thyme, and dried rosemary, and cook for 1 minute until fragrant.
Pour in the chicken or vegetable broth and scrape the bottom of the pot to release any browned bits.
Add the wild rice, browned pork, bay leaf, salt, and black pepper to the pot. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 60-70 minutes, or until the wild rice is tender and the pork is cooked through.
Taste the soup and adjust seasoning as needed by adding more salt or pepper.
Remove the bay leaf and discard. If desired, garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 9741 mg | 424% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 16.4 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3262 mg | 69% | |
*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.
