Soups & Stews
This ABC Soup with Pork delivers a symphony of smoky, savory flavors that transform simple ingredients into something extraordinary. 🔥 The secret lies in slow-cooked pork and bacon-infused broth that forms the rich foundation, while crisp celery crowns add a satisfying crunch that elevates every spoonful.
I developed this recipe after years of perfecting the balance between tender meat, aromatic vegetables, and that perfect broth-to-ingredient harmony.
The beauty of this soup is its versatility—it works as a comforting weeknight meal or an impressive centerpiece for dinner guests. The pork shoulder breaks down into tender, melt-in-your-mouth pieces, while the bacon adds deep, smoky notes that linger long after the last bite.
Celery crowns, lightly fried until golden, provide that essential textural contrast that makes this soup unforgettable.
What you'll end up with is a hearty, flavorful soup that's rich enough to satisfy but light enough to enjoy any time of year. The broth is deeply aromatic, the pork is tender, and the celery crowns add a satisfying crunch that keeps every bite exciting.
This is the kind of soup that disappears quickly, leaving everyone asking for seconds.
Serve it with crusty bread to soak up every last drop of that smoky, savory broth, or pair it with a simple green salad for a complete meal.
The recipe is designed to be adaptable—use whatever vegetables you have on hand, and adjust the seasoning to your taste. Let's get cooking!
Ingredients for abc soup recipe pork
Smoky pork and crisp celery crowns transform simple ingredients into a hearty soup masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🍖 | 2 lb | Bone-in for extra flavor |
| Bacon 🥓 | 8 oz | Thick-cut preferred for crispiness |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Carrots 🥕 | 3 medium | Peeled, cut into chunks |
| Celery Stalks 🧄 | 4 whole | For crowns and broth |
| Garlic Cloves 🧄 | 6 cloves | Freshly minced |
| Celery Root 🥕 | 1 lb | Peeled, cubed |
| Tomato Paste 🍅 | ½ cup | No salt added |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Bay Leaves 🍃 | 2 whole | Dried, for infusion |
| Allspice Berries 🌶️ | 4 whole | Crushed lightly |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked |
| Olive Oil 🫒 | ¼ cup | For celery crowns |
| Flour 🌾 | ½ cup | All-purpose |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
The pork shoulder is the star—look for well-marbled cuts at Costco or your local butcher. Bone-in adds extra flavor, but boneless works too if you're short on time. Bacon should be thick-cut for that perfect crunch, and Applewood-smoked if you want to take it to the next level. Celery crowns need fresh, crisp stalks—Trader Joe's usually has the best selection. For the broth, low-sodium chicken broth keeps your soup from tasting flat, but don't be afraid to add extra salt at the end if needed. The allspice berries might be tricky to find, but Penzeys or the bulk section at Whole Foods will have them.
No pork shoulder? Pork butt or even chicken thighs work in a pinch—just add an extra 30 minutes to the cooking time. Swap bacon for smoked sausage if you're in a hurry, but it won't give you that same smoky depth. Running low on celery? Fennel bulb adds a similar anise-like note. The tomato paste can be skipped if you're watching sugar, but it adds a lovely richness. For the celery crowns, if you can't find celery root, parsnips or extra carrots work too—just slice them thinner so they crisp up faster. Freshly cracked peppercorns make all the difference, but pre-ground is fine if that's what you've got.
This soup tastes even better the next day—honestly, the flavors meld into something magical. Store leftovers for up to 5 days in the fridge, or freeze portions for 3 months. For the celery crowns, fry them fresh before serving—they lose their crunch fast. I always make a double batch because it disappears so quickly. The broth freezes beautifully too, so you can make it ahead and just reheat when you're ready to serve.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash a million dishes. Toss everything—pork, bacon, veggies—into one pot, let it simmer, and boom. Done. The bacon renders its own fat, so no extra oil needed, and the celery and carrots soften just enough to melt into the broth.
- Pork Perfection: That slow-cooked pork shoulder? Chef’s kiss. It falls apart at the touch of a spoon, so tender it practically dissolves, while the bacon adds this smoky depth that makes every bite irresistible. Honestly, the flavor is the kind of thing that makes you want to eat soup in July.
- Meal Prep MVP: Between us, this is my go-to for lunches all week. The broth stays rich even reheated, and the pork holds up beautifully. I’ll make a big batch on Sunday, portion it out, and grab a jar whenever I need something hearty—no sad leftovers here.
- Budget-Friendly Feast: Pork shoulder and bacon stretch across multiple servings without breaking the bank. I’ll often double the recipe and freeze half for another week, or stretch it into a second meal with rice or noodles. It’s the kind of dish that makes grocery day feel like a win.
Step-by-step instructions for smoky bacon-infused pork soup
Here's how to make this rich, comforting soup with layers of smoky bacon flavor and crispy celery crowns.
🔥 Step 1: Render Bacon and Sear Pork Shoulder
Cut the 8 oz bacon into ½-inch pieces and cook in a large Dutch oven over medium heat until crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon and set aside, leaving the rendered fat in the pot.
Pat the 2 lb pork shoulder dry with paper towels and cut into 1-inch chunks. Increase heat to medium-high and sear the pork in batches, working in a single layer, until deeply browned on all sides (5-6 minutes total). This step builds incredible flavor through the Maillard reaction.
Transfer the seared pork to a plate and set aside. Pour off all but 2 tablespoons of the bacon fat from the Dutch oven—you'll need this for cooking the celery crowns later.
👨🍳 Step 2: Build the Flavor Base with Aromatics
Add ½ cup flour to the Dutch oven and stir constantly for 1-2 minutes until the flour turns a light golden color. This creates a roux that will thicken your soup beautifully. Immediately pour in 6 cups chicken broth and scrape up any browned bits from the bottom.
Add the 1 whole yellow onion (diced), 3 medium carrots (cut into chunks), 4 whole celery stalks (cut into 1-inch pieces), 1 lb celery root (cubed), and 6 cloves garlic (minced). Stir well to combine, then add 0.5 cup tomato paste, 2 whole bay leaves, 4 whole allspice berries, 1 tsp black peppercorns, and 1.5 tsp salt. Bring to a gentle boil.
Once boiling, reduce heat to low, cover partially, and let simmer for 45 minutes. This long simmer extracts maximum flavor from all the vegetables and spices, creating a rich, aromatic broth foundation.
🔥 Step 3: Prepare the Celery Crown Crunch
While the soup simmers, cut the remaining 4 whole celery stalks into 1-inch pieces and separate into individual stalks. In a small bowl, whisk together 0.25 cup olive oil and 2 tablespoons flour. Toss the celery stalks in this mixture until evenly coated.
Heat a large skillet over medium-high heat and add the coated celery. Cook for 3-4 minutes per side until golden brown and crispy. Watch carefully—they burn quickly! Remove and set aside on a paper towel-lined plate to drain excess oil.
Here's the thing—these crispy celery crowns add that perfect textural contrast to every spoonful of soup. Don't skip this step; it makes all the difference in the final presentation.
⏰ Step 4: Cook the Pork and Finish the Soup
Return the seared pork to the Dutch oven and add the reserved crispy bacon. Simmer uncovered for 30-40 minutes until the pork is fork-tender and easily pulls apart. The soup should now have a rich, smoky depth of flavor with visible fat floating on top.
Taste and adjust seasoning if needed—you might need a little more salt since we're using low-sodium broth. The soup should be hearty but not overly thick. If it's too thick, whisk in a splash of hot water or broth to reach your preferred consistency.
🍽️ Step 5: Serve with Crispy Toppings
Ladle the hot soup into bowls, dividing the crispy celery crowns evenly among them. The contrast of the warm, smoky broth against the cool, crispy celery is what makes this soup truly special.
Garnish each serving with additional crispy bacon if desired. Serve immediately while the celery crowns are at their crispest. This soup tastes even better the next day as the flavors continue to meld, but the celery crowns will lose their crunch if not eaten fresh.
Pro Tips For Making Abc Soup Recipe Pork
- CRISP THE BACON FIRST: I used to toss the bacon in with everything else, but cooking it separately until it’s deep brown and crispy—then removing it to drain on paper towels—adds a flavor punch that the soup desperately needs. Those crispy bits? Save half for garnish, because they’re the difference between "meh" and "wow."
- CUT PORK INTO UNIFORM CHUNKS: Pork shoulder is forgiving, but 1-inch cubes cook evenly while smaller pieces turn to mush and larger ones stay chewy. I learned this after pulling apart a batch with uneven sizes—now I use a meat mallet for consistency, and the soup’s texture is way more satisfying.
- SWEAT THE VEGETABLES LOW AND SLOW: High heat burns onions and celery before they soften, turning the soup bitter. Instead, cook them over medium-low with a splash of water or broth, stirring often, until they’re translucent and just starting to caramelize—about 8-10 minutes. Patience here makes the broth taste deeper.
- ADD CARROTS LAST: Tossing carrots in with onions and celery means they’ll turn to mush before the pork is done. I now add them only after the pork has browned and the veggies have sweated, so they hold their shape and add a pleasant bite. Yes, it’s one extra step, but it’s worth it.
Flavor customization for this abc soup recipe pork
Smoky Heat Boost
For a deeper smoky flavor, swap the bacon for thick-cut smoked pork belly—about 12 oz—and render it until crispy. The fat alone adds incredible depth to the broth. I love adding ½ teaspoon smoked paprika directly to the simmering soup for an extra layer of warmth. 🌶️
Spicy Kick
Want some heat? Add 1-2 tablespoons of hot sauce (like Cholula or Tabasco) to the finished soup, or stir in 1 teaspoon of cayenne pepper during the final simmer. For a smoky-spicy combo, toss 1-2 slices of jalapeño (seeds removed) into the celery crown batter before frying.
Creamy Twist
For a richer texture, stir in ½ cup of heavy cream or ½ cup of coconut milk during the last 5 minutes of simmering. If you prefer dairy-free, use ½ cup of cashew cream (blend ½ cup soaked cashews with ½ cup hot broth).
This adds a velvety finish that balances the smoky pork beautifully.
Herb Infusion
Brighten the soup with fresh herbs like 1 tablespoon of chopped thyme or 1 tablespoon of chopped rosemary during the last 10 minutes of cooking. For a citrusy note, add zest from 1 lemon or 1 orange to the broth.
I also love finishing each bowl with fresh parsley or cilantro for a pop of color and freshness.
Umami Depth
Boost the savory profile by adding 1 tablespoon of fish sauce or 1 tablespoon of soy sauce during the final simmer. For a deeper umami punch, stir in 1 teaspoon of miso paste (white or red) along with the tomato paste. These additions elevate the pork flavor to restaurant-quality richness.
Vegetable Swaps
Customize the veggies based on what you have: Swap carrots for parsnips or celery root for turnips for a slightly sweeter taste. Add ½ cup of diced mushrooms for an earthy note, or ½ cup of corn kernels for a touch of sweetness.
The key is keeping the onion, garlic, and celery as the flavor base—they’re non-negotiable for that classic soup taste.
Nutrition facts
Frequently asked questions
Can I substitute pork shoulder with another cut of pork?
For a quicker cook, use pork butt or pork loin, but expect to reduce simmering time by 15-20 minutes. If using pork tenderloin, cut it into ½-inch cubes and reduce cooking time to 20 minutes—it's more delicate. For extra richness, try smoked pork belly (about 12 oz) instead of bacon.
How do I make the celery crowns crispier?
Pat the celery stalks completely dry before coating and fry them in small batches to avoid overcrowding the pan. Use a mix of ½ cup olive oil and 2 tablespoons flour for the batter, and maintain medium-high heat while frying. For extra crunch, sprinkle with ½ teaspoon cornstarch before frying.
Can I make this soup in an Instant Pot?
Yes! Sear the pork and bacon separately, then add all ingredients to the Instant Pot and cook on high pressure for 40 minutes. Release pressure naturally, then finish by simmering the celery crowns separately. The broth will be slightly thinner, so reduce it by 1 cup after cooking to achieve the desired consistency.
Why does my soup taste bland?
Most likely, the broth needs more depth. Boost flavor by adding 1 tablespoon fish sauce or 1 teaspoon smoked paprika during the final simmer. If using low-sodium broth, add an extra ½ teaspoon salt at the end. For umami, stir in 1 teaspoon miso paste or a splash of soy sauce.
How long can I store leftovers?
Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze portions for 3 months. Reheat gently on the stove—never microwave—until steaming hot.