Hearty Soup with Rich Pork Bones Stock Recipe

Pork bones stock is the star of this recipe—a deep, rich broth that forms the foundation for a nourishing and flavour-packed soup. With a blend of fresh vegetables and tender pork, this recipe transforms humble ingredients into something truly comforting.

If you’re after a soup that brings warmth to a rainy afternoon or a cosy touch to chilly evenings, this one’s for you. The pork bones stock makes all the difference, adding body, flavour, and a nutritional punch to every bowl.

Why I Love This Recipe (And Why You Will Too)

There’s a reason this soup never sticks around long in my kitchen. It’s hearty, delicious, and just the thing for a slow weekend lunch or a make-ahead weekday meal. The pork bones stock is simmered slowly to pull out every bit of flavour and collagen goodness, and the result is a clear, golden broth that comforts with every spoonful.

This dish is particularly great during the colder months—October to March is prime time. I often make a big pot on Sunday, freeze portions, and bring them out when someone’s feeling under the weather or when I just need a warm, satisfying meal with very little fuss. My kids would eat anything with pasta, so orzo in here plays a big role. Check my other soup recipes!

Why These Ingredients Work So Well Together

• Pork bones – The essential base. When simmered, they release collagen, gelatin, and deep savoury flavours that build the richness of the stock. Ask your local butcher for the bones. I usually order them online, they would come frozen and I just thaw them before cooking.
• Carrot – Adds natural sweetness and a vibrant orange colour to the stock.
• Onion (unpeeled) – The skins help give the stock a golden hue while adding earthy depth.
• Celery – Balances the sweetness of carrots with its light bitterness and fragrance.
• Leek (white part only) – Offers a milder onion flavour and subtle creaminess.
• Peppercorns – Bring a gentle heat and complexity to the background flavour.
• Bay leaves – Infuse a slight bitterness and aroma that rounds out the broth.
• Potatoes – Optional but ideal for bulking up the soup and making it more satisfying—especially for feeding picky kids.
• Orzo pasta – Small pasta shapes hold up well and soak up the broth beautifully.
• Onion and carrot (sautéed) – Add a lovely golden note and rich body to the final soup.
• Salt & pepper – Essential for seasoning the final soup, never added to the stock itself!
• Fresh or dried parsley or dill – Brings a fresh finish and balances the richness.
• Sour cream & crusty bread – Optional, but highly recommended for the full experience.

How to Cook This Soup with Pork Bones Stock

This recipe is easier than you’d think and absolutely worth the simmering time. The stock does most of the work—your job is to layer flavour and finish strong.

Step 1: Make the Pork Bones Stock

Wash your pork bones well. Place them in a large stock pot along with carrot, unpeeled onion, celery, leek, bay leaves, and peppercorns. Fill with cold water (about 4 litres) and bring to the boil. Once boiling, reduce to a low simmer and cook uncovered for 1.5 to 3 hours. Skim foam as it appears to keep the stock clear and clean.

Step 2: Prep the Soup Base

While the stock simmers, grate a carrot and finely chop an onion. In a skillet, heat some neutral oil and sauté both until golden—this boosts the overall flavour of the soup beautifully.

Step 3: Strain and Assemble

Once the stock is done, remove bones and strain the liquid into another pot. If bones have meat, shred it and set aside. Discard spent vegetables. Add salt, pepper, the shredded meat, and the sautéed vegetables into the clean stock.

Step 4: Final Additions

Add peeled, cubed potatoes and simmer for 10 minutes. Then bring to a boil and add orzo pasta. Cook until pasta and potatoes are tender (around 10 more minutes). Taste and adjust seasoning. Rest, covered, for 10 minutes before serving.

Two Quick Tips:

• The longer the stock simmers, the deeper the flavour.
• Always strain your stock if it looks cloudy to keep the soup light and clear.

How to Serve and Store This Soup

Serve hot with a dollop of sour cream, a sprinkle of chopped dill or parsley, and a buttered crusty roll. Perfect for lunch, lazy Sunday dinners, or to warm up after a frosty dog walk.

To store:
Let soup cool fully before storing. It’ll keep in the fridge for up to 5 days or freeze it in portions for up to 3 months. The stock itself, gelled from collagen, freezes beautifully and reheats like a dream.

Recipe Tips & Notes

1. Don't add salt to the pork bones stock – It’s best added once you’re making the actual soup.
2. Use unpeeled onion – The skins give a golden tint and a subtle earthy flavour.
3. Bulk up for fussy eaters – Potatoes and pasta make it more filling for kids.
4. Stock clarity – Skim and strain for a beautifully clear broth.

FAQ

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HEARTY SOUP WITH RICH PORK BONES STOCK

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This hearty soup made with rich pork bones stock is comforting, nourishing, and perfect for cooler months. Packed with vegetables, pasta, and optional meat, it's an ideal meal for the whole family.

Ingredients

FOR RICH PORK BONES STOCK

• 800 – 1000 gr pork bones, divided in medium sizes
• 1 carrot, washed, peeled and cut in 2-3 parts
• 1 onion, washed and cut in 2 parts, but unpeeled
• 2-3 celery sticks, washed and roughly chopped
• ½ of leek (white part), roughly cut in 2 parts
• 3-4 peppercorns
• 2-3 bay leaves
• 4 ltr of cold water <- no salt when cooking stock, add salt only when start to cook soup!

FOR THE SOUP:

• any cooked meat from the bones, used for the stock; if using meatless bones – can add any leftover pork meat, or just skip any meat at all – the soup would be still delicious
• 1 carrot, finely chopped or grated
• 1 onion, finely chopped or sliced
• 2-3 tablespoon of vegetable oil with neutral taste
• 2-3 large potatoes, peeled and cut into small cubes – optional, can be perfectly done without potatoes, I add potatoes to increase nutritional value, as I serve this soup for the picky-eating kids
• 1-2 cups of orzo pasta or any other small and firm pasta shapes
• pinch of salt, pinch of pepper
• For serving: dried or fresh parsley, dill, sour cream and nice bread roll with butter

Instructions

1. Rinse pork bones and place them in a large stock pot with carrot, onion (unpeeled), celery, leek, bay leaves, and peppercorns. Cover with 4 litres of cold water. Bring to a boil, then reduce to a low simmer. Skim off foam and simmer uncovered for 1.5–3 hours.
2. While stock simmers, grate carrot and finely chop onion. In a skillet, heat oil and sauté the vegetables until golden.
3. Once stock is ready, remove bones and strain the broth. Shred any meat from the bones if available. Discard used vegetables and bay leaves.
4. Return clear stock to the pot. Add salt, pepper, shredded meat, and sautéed veg. Add diced potatoes and cook for 10 minutes. Bring to a boil, add orzo pasta, and simmer until pasta and potatoes are cooked through. Let the soup rest, covered, for 10 minutes before serving.

Notes

Always skim foam off your stock to keep it clear.

Onion skins are key for colour—don’t peel them.

Let soup rest after cooking for deeper flavour.

Freeze leftovers in portion-sized containers.