Delicious & Hearty Pork Chop Soup Recipe - Easy Peasy Creative Ideas (2024)

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Thispork chop soupis a nutritious dish packed with an abundance ofvegetables, making it an excellent choice for a Sunday dinner. With its comfortingflavors, this delightful pork soup can be prepared quickly and easily.

Hearty pork chop soup

Struggling with what to make for dinner? Why not try this hearty,proteinrichpork chop souprecipe? In this article I will show you how to make an easy, flavorful dish, loaded with nutritiousvegetables, that will leave you feeling satisfied and full. Plus, it’s quick and easy to make, making it the perfect meal for a cozy Sunday night.

When it comes to pork soup, I’m used to enjoying rich, fatty, and flavorful creations that my mom used to make for us. She would use the fattiest cuts of meat, resulting in heavenly soups that, unfortunately, weren’t the healthiest.

But when my family asked for a porksoup recipe, I thought it was time to create a lighter version without compromising ontaste. So, here’s mypork chop soup, crafted to satisfy both the palate and the desire for a healthier option.

Want more hearty soups?

• Tomato ravioli soup
• Chicken vegetable egg soup
• Italian egg drop soup
• Roasted tomato basil soup
• Creamy potato soup

Using pork chops might not be as healthy as usingchickenorturkeyand is definitely not the best option if you compare it with avegetablesoup!But I thinkpork chop soupis the best option if you must or want to use pork meat. And sometimes you really need somesaturated fatin your life, am I right? Lol. But seriously, life is short and we must treat ourselves every now and then. And this porksoup recipeis one of my favorite way of having a blast when it comes to culinary options.

The meat is tender and savory and the vegetables add so much flavor and this pork chop soup comes together pretty quickly, making it a fuss-free recipe that will soon become a family favorite! I decided to add just a bit of sour cream in my bowl with pork chop soup and I also wanted to spice things up a bit (more like a lot, really!) with some pickled chili peppers. It was the perfect Sunday dinner!

When making soups, I normally roast the vegetables first to give them a bit of a smoky flavor that will then transfer to the soup, making it a lot more flavorful and yummy. This is optional but it does make the difference between a blah soup and a lip-smacking one! Just my two cents here.

How to make pork chop soup

Ingredients:

• 2 lbsboneless pork chop(orbone-in pork chops with thebones removed – you can use the bones for other soup recipes), cut into 1/2″ dice
• 4 medium potatoes, diced
• 2 tablespoons vegetable oil
• 1 large onion, diced
• one medium summer squash or zucchini, diced
• 1 large bell pepper, diced
• water
• 3 dried bay leaves
• 3 diced tomatoes (or one 15 oz can)
• 2 cups frozen mixed vegetables (like yellow beans, carrots, peas)
• saltandpeppertotaste(or usesoy saucewhen serving the soup instead ofsalt)
• two large eggs, beaten
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1/2 bunch fresh lovage leaves, finely chopped
• sour cream, pickled chili peppers and lime juice for serving (all optional)

Instructions:

• Heat the oil in a large non stickskilletorsaucepan.
• Add theonions, squash, bellpepper and sauté for 3 minutes.
• In a largepot, place the meat with 2 cups of water. Bring to aboilthen continueboilingfor 5 minutes. Skim the impurities.
• Add the roastedvegetablesand thepotatoesand cover in water plus 2 morecups water.
• Addbay leavesand bring to aboil.
• Turn the heat on low andsimmercovered until the water is just above theingredients, about 20 minutes.
• Add the tomatoes and the frozenvegetablesand cook for 10 more minutes or until the tomatoes are soft.
• Addsaltandpeppertotaste.
• Incorporate the eggs slowly, continuously mixing with a whisk.
• Turn the heat off and add the herbs, then cover for 10 minutes.
• Serve hot or warm with sour cream, pickled chili peppers and lime juice or asprinkleof hotpaprika, shaved freshgingerorgarlicpowder.
• Keep theleftoversin thefridge, in an air tight container, up to 3 days or in thefreezerfor up to 2 months.

Other pork recipes you might like:

• Oven roasted pork chops with honey glazed vegetables
• Apple stuffed pork loin
• Pork apple burger
• Skillet pork in mustard and milk sauce

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