Taste of Home
Roast Pork Soup
TOTAL TIME: Prep: 15 min. Cook: 55 min.
YIELD: 9 servings (2-1/4 quarts).
This well-seasoned, satisfying soup has a rich, full-bodied broth brimming with potatoes, navy beans and tender chunks of pork. It's been a family favorite for years. Served with cornbread, it's one of our comfort foods in winter. —Sue Gulledge, Springville, Alabama
Ingredients
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3 cups cubed cooked pork roast
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2 medium potatoes, peeled and chopped
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1 large onion, chopped
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1 can (15 ounces) navy beans, rinsed and drained
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1 can (14-1/2 ounces) Italian diced tomatoes, undrained
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4 cups water
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1/2 cup unsweetened apple juice
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1/2 teaspoon salt
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1/2 teaspoon pepper
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Minced fresh basil
Directions
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1.
In a soup kettle or Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are crisp-tender, about 45 minutes. Sprinkle with basil.
Nutrition Facts
1 cup: 206 calories, 5g fat (2g saturated fat), 42mg cholesterol, 435mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 meat.
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