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.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

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)

Directions

Step 1

Cut the pork shoulder into bite-sized cubes and season with a small pinch of salt and pepper.

Step 2

Rinse the wild rice thoroughly under cold water and set aside.

Step 3

Peel and dice the carrots, slice the celery, finely chop the onion, and mince the garlic.

Step 4

Heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat.

Step 5

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.

Step 6

In the same pot, add the onion, carrot, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.

Step 7

Add the minced garlic, dried thyme, and dried rosemary, and cook for 1 minute until fragrant.

Step 8

Pour in the chicken or vegetable broth and scrape the bottom of the pot to release any browned bits.

Step 9

Add the wild rice, browned pork, bay leaf, salt, and black pepper to the pot. Stir well to combine.

Step 10

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.

Step 11

Taste the soup and adjust seasoning as needed by adding more salt or pepper.

Step 12

Remove the bay leaf and discard. If desired, garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2902.9g)

Amount per serving	% Daily Value*
Calories	2035.3

Total Fat 88.3g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 400.2mg	0%
Sodium 9741.1mg	0%
Total Carbohydrate 164.1g	0%
Dietary Fiber 19.0g	0%
Total Sugars 16.4g
Protein 145.7g	0%

Vitamin D 0IU	0%
Calcium 320.7mg	0%
Iron 9.3mg	0%
Potassium 3262.2mg	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: 39.1%

Protein: 28.7%

Carbs: 32.3%