Savory, vegetable loaded soup with pork chops

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This pork chop soup is a nutritious dish packed with an abundance of vegetables, making it an excellent choice for a Sunday dinner. With its comforting flavors, 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, protein rich pork chop soup recipe? In this article I will show you how to make an easy, flavorful dish, loaded with nutritious vegetables, 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 pork soup recipe, I thought it was time to create a lighter version without compromising on taste. So, here’s my pork 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 using chicken or turkey and is definitely not the best option if you compare it with a vegetable soup! But I think pork chop soup is the best option if you must or want to use pork meat. And sometimes you really need some saturated fat in your life, am I right? Lol. But seriously, life is short and we must treat ourselves every now and then. And this pork soup recipe is 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 lbs boneless pork chop (or bone-in pork chops with the bones 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)
• salt and pepper to taste (or use soy sauce when serving the soup instead of salt)
• 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 stick skillet or saucepan.
• Add the onions, squash, bell pepper and sauté for 3 minutes.
• In a large pot, place the meat with 2 cups of water. Bring to a boil then continue boiling for 5 minutes. Skim the impurities.
• Add the roasted vegetables and the potatoes and cover in water plus 2 more cups water.
• Add bay leaves and bring to a boil.
• Turn the heat on low and simmer covered until the water is just above the ingredients, about 20 minutes.
• Add the tomatoes and the frozen vegetables and cook for 10 more minutes or until the tomatoes are soft.
• Add salt and pepper to taste.
• 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 a sprinkle of hot paprika, shaved fresh ginger or garlic powder.
• Keep the leftovers in the fridge, in an air tight container, up to 3 days or in the freezer for 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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Pork Chop Soup With Vegetables

Try this hearty pork chop soup recipe, loaded with nutritious veggies. It's perfect for a cozy Sunday dinner, and quick to make too!

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Main Course, Soup

Cuisine: American, European

Keyword: pork chop soup, pork chop soup recipe

Servings: 8 people

Author: Petro

Cook ModePrevent your screen from going into sleep mode

Ingredients

• 2 lbs pork chop cut into 1/2" dice
• 4 medium potatoes diced
• 2 tablespoons vegetable oil
• 1 large onion diced
• 1 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
• salt and pepper to taste
• 2 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)

Equipment

• cutting board
• soup pot
• skimmer

Instructions

• Heat the oil in a large non stick skillet.
• Add the onions, squash, bell pepper and saute for 3 minutes.
• In a large soup pot, place the meat with 2 cups of water. Bring to a boil then continue boiling for 5 minutes. Skim the foam.
• Add the roasted vegetables and potatoes and cover in water plus 2 more cups.
• Add bay leaves and bring to a boil.
• Turn the heat on low and simmer covered until the water is just above the ingredients, about 20 minutes.
• Add the tomatoes and the frozen vegetables and cook for 10 more minutes or until the tomatoes are soft.
• Add salt and pepper to taste.
• 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.

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