Hearty Pork and Vegetable Soup

Warm up with a comforting bowl of Hearty Pork and Vegetable Soup, a flavorful one-pot dish packed with tender chunks of pork shoulder and a medley of fresh vegetables. This soul-soothing recipe starts with perfectly browned pork, paired with vibrant ingredients like red bell peppers, green beans, and diced red potatoes, all simmered in a rich chicken broth infused with aromatic herbs like thyme and oregano. Finished with a sprinkle of fresh parsley, this wholesome and nourishing soup is perfect for meal prep, cold evenings, or as a hearty dinner for the whole family. Ready in just under two hours and yielding six generous servings, it’s a delicious way to enjoy a satisfying, homemade meal.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 pound boneless pork shoulder
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic cloves, minced
• 2 large carrots, sliced
• 2 stalks celery stalks, sliced
• 1 medium red bell pepper, chopped
• 2 medium red potatoes, diced
• 6 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes, with juice
• 2 leaves bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup green beans, trimmed and halved
• 1 cup frozen peas
• 2 tablespoons parsley, chopped

Directions

Step 1

Cut the boneless pork shoulder into small, bite-sized cubes.

Step 2

In a large soup pot or Dutch oven, heat olive oil over medium-high heat.

Step 3

Add the pork cubes to the pot and cook until browned on all sides, about 5-7 minutes. Remove the pork and set aside.

Step 4

In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onions become translucent.

Step 5

Stir in the sliced carrots, celery, and chopped red bell pepper. Cook for another 3-4 minutes, stirring occasionally.

Step 6

Add the diced red potatoes to the pot and return the browned pork to the pot.

Step 7

Pour in the chicken broth and diced tomatoes with their juice.

Step 8

Add bay leaves, dried thyme, dried oregano, salt, and black pepper. Stir to combine.

Step 9

Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 60 minutes until the pork is tender.

Step 10

Add the green beans and frozen peas to the pot. Stir well and allow the soup to cook for an additional 15-20 minutes.

Step 11

Remove the bay leaves from the pot before serving.

Step 12

Garnish the soup with chopped parsley and serve hot.

Nutrition Facts

Serving size	(3208.2g)

Amount per serving	% Daily Value*
Calories	1978.6

Total Fat 121.7g	0%
Saturated Fat 36.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 362.9mg	0%
Sodium 6172.7mg	0%
Total Carbohydrate 110.2g	0%
Dietary Fiber 28.5g	0%
Total Sugars 42.4g
Protein 123.3g	0%

Vitamin D 0IU	0%
Calcium 470.9mg	0%
Iron 18.1mg	0%
Potassium 5564.7mg	0%

*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.

Source of Calories

Fat: 54.0%

Protein: 24.3%

Carbs: 21.7%