Paleo Hearty Pork and Vegetable Soup

Warm up with a bowl of this Paleo Hearty Pork and Vegetable Soup, a comforting, nutrient-packed meal that’s perfect for any time of year. Tender, slow-simmered pork shoulder melds beautifully with an array of wholesome vegetables like sweet potatoes, zucchini, kale, and bell peppers, all brought together in a savory chicken broth infused with garlic, thyme, and a hint of crushed tomatoes. This paleo-friendly recipe is both satisfying and healthy, offering a protein-rich dish loaded with fiber and vitamins. Ready in just over two hours, this one-pot wonder is ideal for meal prep, family dinners, or cozy nights in. Garnished with a fresh sprinkle of parsley, it’s as visually inviting as it is delicious.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1.5 pounds boneless pork shoulder
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 3 celery stalks, diced
• 1 large sweet potato, peeled and cubed
• 1 medium zucchini, sliced
• 1 medium green bell pepper, diced
• 1 14-ounce can crushed tomatoes
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups kale, chopped
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Cut the boneless pork shoulder into bite-sized cubes, trimming excess fat as needed.

Step 2

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

Step 3

Add the diced onion and cook until translucent, about 5 minutes.

Step 4

Stir in the minced garlic, cooking for an additional 1 minute until fragrant.

Step 5

Add the pork shoulder cubes to the pot and brown them on all sides, about 5-7 minutes.

Step 6

Add the diced carrots, celery, sweet potato, zucchini, and green bell pepper to the pot, stirring to combine.

Step 7

Pour in the crushed tomatoes and chicken broth, bringing the mixture to a simmer.

Step 8

Stir in the bay leaf, dried thyme, salt, and black pepper.

Step 9

Reduce the heat to low, cover the pot, and let the soup simmer for about 90 minutes, stirring occasionally. The pork should be tender and the vegetables should be cooked through.

Step 10

Add the chopped kale and continue to cook for another 10 minutes until the kale is wilted.

Step 11

Adjust seasoning with additional salt and pepper, if needed.

Step 12

Remove the bay leaf and discard.

Step 13

Garnish each serving with fresh parsley before serving.

Step 14

Enjoy your paleo-friendly hearty pork and vegetable soup!

Nutrition Facts

Serving size	(3864.3g)

Amount per serving	% Daily Value*
Calories	2633.7

Total Fat 169.1g	0%
Saturated Fat 53.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 544.3mg	0%
Sodium 6757.2mg	0%
Total Carbohydrate 130.6g	0%
Dietary Fiber 31.6g	0%
Total Sugars 48.8g
Protein 166.6g	0%

Vitamin D 0IU	0%
Calcium 960.8mg	0%
Iron 24.7mg	0%
Potassium 8137.1mg	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: 56.1%

Protein: 24.6%

Carbs: 19.3%