ABC Soup Recipe with Pork: Smoky Bacon and Potato Harmony

This ABC soup recipe with pork brings the hearty, comforting flavors of Filipino home cooking to your kitchen table. 🌟 The secret lies in balancing tender pork, crispy bacon, and creamy potatoes in a rich, aromatic broth that simmers until every ingredient melds into perfect harmony. I've perfected this recipe over years of testing—it's the kind of soup that warms you from the inside out while keeping prep simple and ingredients accessible.

The beauty of this dish is its versatility. You can use pork belly for extra richness or lean pork shoulder for a lighter option, all while maintaining that signature smoky depth from crispy bacon. The potatoes add heartiness, while traditional ingredients like ginger and garlic create layers of flavor that build as the soup simmers. It's the kind of recipe that gets better with time—both in cooking and in leftovers.

What makes this recipe special is how it transforms simple ingredients into something extraordinary. The pork becomes tender and flavorful, the bacon adds a satisfying crunch, and the broth develops a depth that makes every spoonful irresistible. This is comfort food at its finest—perfect for chilly evenings or when you need a meal that feels like a hug in a bowl.

The best part? It's easy to adapt. Add fresh herbs at the end for brightness, swap in your favorite vegetables, or serve it with crusty bread for dipping. This soup is the kind of recipe that becomes a family favorite, passed down through generations with just a few tweaks to make it your own. Let's get cooking!

Ingredients for abc soup recipe pork

Pork, potatoes, and bacon—these hearty ingredients create a soul-warming soup that tastes even better the next day.

The pork shoulder is your secret weapon here—it stays tender while soaking up all that smoky bacon flavor. Costco or butcher shops usually have the best cuts for this kind of slow cooking. If you can't find pork shoulder, pork belly works too (just trim the fat first). The bacon should be thick-cut—Oscar Mayer or Applewood are my go-tos, but any good-quality bacon does the trick. Potatoes are non-negotiable for that creamy texture, so grab Yukon Golds if you can—they're buttery and hold up perfectly. Fresh ginger and garlic? Buy them whole and grate/mince right before cooking—Trader Joe's has great pre-peeled garlic if you're short on time.

No pork shoulder? Chicken thighs work in a pinch—they stay juicy and add a different but still delicious flavor. Running low on bacon? Double the amount of chicken broth and add a dash of liquid smoke for that smoky depth. The tomato paste can be swapped for crushed tomatoes (use 1 cup instead of 2 tbsp), but don't skip it entirely—it adds that rich, umami base. For the brown sugar, coconut sugar or even maple syrup will work, though regular brown sugar gives the best caramelized flavor. Fresh herbs are ideal, but dried thyme at half the amount keeps things simple. And if you're feeling adventurous, swap half the potatoes for carrots or sweet potatoes—just adjust the cooking time slightly.

This soup tastes even better the next day—3-4 days in the fridge, honestly. Portion it into containers so you can grab a bowl straight from the fridge for a quick lunch. Freezes beautifully for up to 3 months—just thaw overnight in the fridge before reheating. For serving, I always add a sprinkle of fresh parsley and a drizzle of olive oil right before eating. And trust me, crusty bread is mandatory—it soaks up all that delicious broth.

Step-by-step instructions for smoky bacon and potato pork soup

This rich, comforting soup delivers deep smoky flavors and hearty texture—every spoonful is pure satisfaction.

Heat a large Dutch oven over medium heat and add the 2 tbsp olive oil. Once shimmering, add the 0.5 lb chopped bacon and cook for 6-8 minutes until crispy and golden. Real talk: don't rush this step—the crispy bacon adds incredible flavor to the soup.

Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the 2 lb pork shoulder cubes and cook for 5 minutes, turning occasionally, until lightly browned. You're building flavor layers here—the caramelized pork will infuse the broth later.

Add the 1 whole diced yellow onion and 6 minced garlic cloves to the Dutch oven. Cook for 5-6 minutes until the onion softens and becomes translucent. Here's the thing—you want the garlic to just start turning golden, not burn.

Stir in the 2 tbsp grated fresh ginger, 2 tbsp tomato paste, 2 tbsp soy sauce, and 1 tbsp brown sugar. Cook for another 2 minutes until the tomato paste darkens slightly and the aromatics release their full flavor. This creates the soup's rich, umami base.

Pour in the 6 cups chicken broth and bring to a boil. Add the 2 whole bay leaves, 1 tsp cracked black peppercorns, and the reserved crispy bacon. Reduce heat to medium-low and let it simmer for 30 minutes—this gives the pork time to tenderize in the broth.

After 30 minutes, check the pork for tenderness. It should be fork-tender but not falling apart. If it's not quite there, simmer another 10-15 minutes. The broth should now be infused with smoky, savory flavors from all the ingredients you've cooked together.

Add the 2 lb Yukon Gold potatoes cut into 1-inch chunks to the Dutch oven. Stir gently to combine with the broth. Increase heat to medium-high and bring to a boil, then reduce to medium-low again. Simmer for 20-25 minutes until the potatoes are fork-tender and the soup reaches your desired consistency.

I like to taste-test here—if the potatoes are tender but the soup seems too thick, add up to 1 cup hot water to reach your preferred texture. The potatoes should be soft enough to mash slightly with a fork but still hold their shape.

Remove the 2 whole bay leaves and discard them. Stir in the 0.25 cup chopped fresh parsley and adjust seasoning with additional soy sauce or brown sugar if needed. The parsley adds a fresh finish that cuts through the richness.

Ladle the soup into bowls and serve immediately. Top each serving with extra crispy bacon bits and a sprinkle of parsley. This soup tastes even better the next day, so make extra if you can—it's that good!

Essential equipment for great abc soup recipe pork

Dutch Oven

This is the workhorse of your soup-making arsenal. A 6-7 quart Dutch oven is perfect for this recipe—it gives you enough room to cook the pork, bacon, and potatoes without overcrowding. I swear by the All-Clad Stainless Steel Dutch Oven for its even heat distribution and durability. If you're on a budget, the Cuisinart MultiClad Pro is a great alternative that still delivers excellent results. 🔥

Chef's Knife

A sharp 8-inch chef's knife is essential for chopping onions, mincing garlic, and cutting potatoes into even chunks. I use the Wüsthof Classic for its razor-sharp edge and balanced weight—it makes prep work feel effortless. If you're just starting, a Mercer Culinary Genesis is a fantastic entry-level option that won't break the bank. Remember, a dull knife is more dangerous than a sharp one, so keep yours honed!

Slotted Spoon

This tool is a game-changer for removing crispy bacon without breaking it apart. A long-handled slotted spoon with a wide bowl (like the OXO Good Grips) helps you fish out the bacon and potatoes while keeping the broth intact. I keep one in my kitchen specifically for soups and stews—it's become indispensable. Pro tip: Use it to skim off any foam that rises to the surface during simmering for a cleaner broth.

Immersion Blender

While this soup doesn't require blending, an immersion blender (like the Ninja BN601) is worth having for future recipes. If you prefer a smoother texture, you can blend about half the soup after removing the pork and potatoes, then stir it back in. This creates a silky base that still has chunks for texture. It's a small investment that opens up endless possibilities for soup variations.

Measuring Spoons

Precision matters when balancing flavors in this recipe. Invest in a set of stainless steel measuring spoons (I love the OXO Good Grips) for accurate measurements of soy sauce, brown sugar, and tomato paste. These small details make the difference between good soup and extraordinary soup. Trust me, the 2 tbsp of soy sauce needs to be exact—don't eyeball it! 💡

Thermometer

A meat thermometer (like the Thermoworks Smoke) ensures your pork reaches the perfect internal temperature of 195°F—this is the sweet spot for tender, pull-apart texture. I check it after the initial 30-minute simmer to gauge doneness. If you don't have one, use the fork test: the pork should be fork-tender but not falling apart. For broth, a simple instant-read thermometer helps monitor temperature when adjusting consistency with hot water.

Frequently asked questions