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Dinner recipe · from the recipe book

Paprika Pork and Root Vegetable Tomato Soup

Tender chunks of seared pork shoulder simmer with potatoes, carrots and sweet potato in a smoky, brothy tomato base brightened with fresh parsley.

Paprika Pork and Root Vegetable Tomato Soup

Ingredients

  • 1¼ lb600 gPork shoulder (Boston butt), trimmedtrimmed and cut into 1-inch cubes
  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 3 medium180 gCarrotssliced into coins
  • 2 stalks80 gCelerydiced
  • 2 small340 gRed potatoescut into 3/4-inch chunks
  • 2 medium260 gSweet potatoespeeled and cut into 3/4-inch chunks
  • 2 tbsp32 gTomato paste
  • 1 tbsp7 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried thyme
  • 14½ oz411 gDiced tomatoes, canned
  • 4 cups960 gLow-sodium chicken broth
  • 1 cup240 gWater
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tsp10 gApple cider vinegar
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Prepare first: cube the pork shoulder, dice the onion and celery, mince the garlic, slice the carrot, chop the red potatoes and sweet potato, and chop the parsley.
  2. Pat the pork dry and season it with half of the salt and all of the black pepper.
  3. Heat half of the olive oil in a Dutch oven over medium-high heat. Brown half of the pork on all sides, about 5 minutes, and move it to a plate.
  4. Add the remaining half of the olive oil and brown the remaining half of the pork the same way; move it to the plate.
  5. Lower the heat to medium. Add the onion, carrot and celery and cook, scraping up browned bits, until the onion softens, about 5 minutes.
  6. Stir in the garlic, tomato paste, smoked paprika and thyme and cook for 1 minute until fragrant and brick red.
  7. Add the canned tomatoes, chicken broth and water, then return all the pork and its juices to the pot. Bring to a boil, cover, and simmer gently for 45 minutes.
  8. Add the red potatoes and sweet potato and the remaining half of the salt. Simmer uncovered until the vegetables and pork are fork-tender, 20 to 25 minutes; the pork should reach at least 145°F (63°C) and will be well past it.
  9. Turn off the heat and stir in the cider vinegar. Ladle into bowls and top with the parsley.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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