Packed-full of healthy vegetables, this pork chop soup is the perfect Sunday dinner idea! Comfort food at its best, this yummylicious pork soup also comes together in no time!
Pork vegetable soup
When it comes to soup made with pork, I’m used to fatty, heavy, sour and pretty hard on digestion soups as that’s how mom used to cook pork soup for us. She used the fattest meats and in all honesty, her soups truly taste like heaven! But they are soooo unhealthy! So when my family asked for a pork soup recipe I decided it’s time to make a pork chop soup, the way I always wanted: lighter but without sacrificing good taste.
Need more soup recipes?
- 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 use pork. And sometimes you really need some pork meat in your life, am I right? Life is short and we must live to the max and this pork soup recipe is one of my favorite way of having a blast when it comes to culinary options.
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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.
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Pork Chop Soup
- 2 lbs boneless pork chop, 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
- 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
- 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)
- 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 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.
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