Hearty Slow-Simmered Pork and Roasted Vegetable Soup

Name: Hearty Slow-Simmered Pork and Roasted Vegetable Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: 2 lb Pork shoulder, cut into 1-inch cubes; 2 tbsp Olive oil; 1 large Yellow onion, chopped; 3 cloves Garlic, minced; 3 pieces Carrots, peeled and sliced; 2 pieces Celery stalks, sliced; 1.5 lb Yukon Gold potatoes, cubed; 6 cups Chicken or beef broth; 1 tsp Dried thyme; 1 sprig Fresh rosemary; 2 cups Fresh kale, chopped; 1 to taste Salt and black pepper

Published: May 15, 2026

Samantha Green

Categories: Vegetables, Pork

Tags: Comfort Food, Soup, One-Pot, Pork, Winter Recipes

A steaming bowl of pork soup with chunks of meat, carrots, and potatoes on a rustic wooden table

Pork and Vegetable Soup

Tender pork shoulder and rustic root vegetables simmered in a savory herb broth. Pure comfort in a bowl.

Prep Time:20 minCook Time:60 minTotal Time:80 minServings:6Difficulty:Medium

Nutrition (per serving)

Calories:420 kcal

Protein:32 g

Carbs:18 g

Fat:24 g

There is something deeply nostalgic about a pot of pork soup bubbling away on the stove. This recipe focuses on building layers of flavor, starting with searing the pork to get those beautiful golden bits at the bottom of the pot, which eventually dissolve into a rich, velvety broth that tastes like it has been cooking for days.

It is the ultimate 'clean out the fridge' meal that feels like a five-star comfort dish. The combination of earthy root vegetables and fresh herbs like thyme and rosemary infuses the meat with a wonderful aroma that will have your whole house smelling like a cozy cottage. Serve it with a thick slice of crusty bread to soak up every last drop.

Ingredients

Pork shoulder, cut into 1-inch cubes:2 lb
Olive oil:2 tbsp
Yellow onion, chopped:1 large
Garlic, minced:3 cloves
Carrots, peeled and sliced:3 pieces
Celery stalks, sliced:2 pieces
Yukon Gold potatoes, cubed:1.5 lb
Chicken or beef broth:6 cups
Dried thyme:1 tsp
Fresh rosemary:1 sprig
Fresh kale, chopped:2 cups
Salt and black pepper:1 to taste

Instructions

Generously season the pork cubes with salt and pepper on all sides.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Brown the pork in batches to avoid overcrowding the pan, cooking until golden brown on all sides. Remove the meat and set it aside on a plate.
In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes, scraping the bottom of the pot to release the browned pork bits.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the browned pork back into the pot along with the cubed potatoes, broth, dried thyme, and the rosemary sprig.
Bring the mixture to a boil, then reduce the heat to low. Cover partially and simmer for 45 to 50 minutes, or until the pork is fork-tender.
Remove the rosemary sprig and stir in the chopped kale. Let it cook for another 3-5 minutes until the kale has wilted.
Taste the broth and adjust the seasoning with additional salt and pepper as needed before serving hot.

Tips & Notes

For an even richer flavor, use a splash of dry white wine to deglaze the pan after sautéing the vegetables.
If you prefer a thicker consistency, mash a few of the cooked potato chunks against the side of the pot and stir them back into the broth.
Leftover pork roast can be used instead of raw shoulder; just add it toward the end of the cooking time to heat through.