Hearty Pork and Vegetable Broth Soup
Hearty Pork and Vegetable Broth Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
For the Pork and Vegetables
- 1 pound boneless pork chops, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 1 pound Yukon Gold potatoes, peeled and 1-inch diced
For the Broth and Seasoning
- 6 cups beef broth
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the cubed pork chops dry with paper towels. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the seasoned pork cubes in a single layer, working in batches if necessary to avoid overcrowding. Sear until well browned on all sides, about 6-8 minutes per batch. Remove the browned pork to a plate and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the chopped yellow onion and celery to the pot, scraping up any browned bits from the bottom. Sauté until the vegetables soften, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Stir in the sliced carrots and diced potatoes. Pour in the beef broth, then add the dried thyme and bay leaf. Bring the mixture to a rolling boil.
⏱️ 7 min
- 5
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the vegetables are just starting to become tender.
⏱️ 15 min
- 6
Return the seared pork cubes to the pot. Continue to simmer, covered, for another 10 minutes, or until the pork is cooked through and the vegetables are fork-tender.
⏱️ 10 min
- 7
Carefully remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the hot soup into bowls, garnish with fresh chopped parsley, and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Pork and Vegetable Broth Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
For the Pork and Vegetables
- 1 pound boneless pork chops, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 1 pound Yukon Gold potatoes, peeled and 1-inch diced
For the Broth and Seasoning
- 6 cups beef broth
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the cubed pork chops dry with paper towels. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min - 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the seasoned pork cubes in a single layer, working in batches if necessary to avoid overcrowding. Sear until well browned on all sides, about 6-8 minutes per batch. Remove the browned pork to a plate and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped yellow onion and celery to the pot, scraping up any browned bits from the bottom. Sauté until the vegetables soften, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Stir in the sliced carrots and diced potatoes. Pour in the beef broth, then add the dried thyme and bay leaf. Bring the mixture to a rolling boil.
⏱️ 7 min - 5
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the vegetables are just starting to become tender.
⏱️ 15 min - 6
Return the seared pork cubes to the pot. Continue to simmer, covered, for another 10 minutes, or until the pork is cooked through and the vegetables are fork-tender.
⏱️ 10 min - 7
Carefully remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the hot soup into bowls, garnish with fresh chopped parsley, and serve immediately.
⏱️ 5 min