Whole30 Hearty Pork and Vegetable Soup

Warm up your weeknight dinners with this Whole30 Hearty Pork and Vegetable Soup, a comforting one-pot meal packed with tender chunks of pork shoulder, nutrient-rich vegetables, and warming herbs. Perfectly seasoned and simmered low and slow, this soup combines sweet potatoes, zucchini, and kale for a wholesome and colorful medley that's as nourishing as it is delicious. A splash of low-sodium chicken broth and diced tomatoes bring a rich, savory depth to the dish, while fresh thyme and a bay leaf tie it all together. Ready in under two hours and free of grains, dairy, and added sugars, this Whole30-compliant recipe is the ultimate cold-weather comfort food that's perfect for meal prep or family dinners. Serve piping hot and enjoy a flavorful, healthy boost with every spoonful!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

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

Directions

Step 1

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 2

Season the pork cubes generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 3

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.

Step 4

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.

Step 5

Add the minced garlic and diced zucchini to the pot, cooking for another 1-2 minutes until fragrant.

Step 6

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.

Step 7

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.

Step 8

Stir in the chopped kale and let it cook for additional 5-10 minutes until wilted.

Step 9

Taste the soup and adjust seasoning with additional salt and pepper, if needed.

Step 10

Remove the bay leaf before serving. Ladle the soup into bowls and serve hot.

Nutrition Facts

Serving size	(3360.7g)

Amount per serving	% Daily Value*
Calories	2150.1

Total Fat 137.4g	0%
Saturated Fat 39.6g	0%
Polyunsaturated Fat 6.2g
Cholesterol 325.7mg	0%
Sodium 5192.5mg	0%
Total Carbohydrate 129.8g	0%
Dietary Fiber 30.1g	0%
Total Sugars 48.5g
Protein 115.5g	0%

Vitamin D 0IU	0%
Calcium 820.9mg	0%
Iron 14.5mg	0%
Potassium 5325.8mg	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: 55.8%

Protein: 20.8%

Carbs: 23.4%