Roast Pork Soup

Name: Roast Pork Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 9 servings.
Ingredients: 3 cups cubed cooked pork roast; 2 medium potatoes, peeled and chopped; 1 large onion, chopped; 1 can (15 ounces) navy beans, rinsed and drained; 1 can (14-1/2 ounces) Italian diced tomatoes, undrained; 4 cups water; 1/2 cup unsweetened apple juice; 1/2 teaspoon salt, optional; 1/2 teaspoon pepper; Minced fresh basil

This well-seasoned satisfying soup has a rich full-bodied broth brimming with tender chunks of pork, potatoes and navy beans. "It has been a family favorite for years," notes Sue Gulledge of Springville, Alabama. "Served with corn bread, it's one of our comfort foods in winter."

Ingredients

3 cups cubed cooked pork roast
2 medium potatoes, peeled and chopped
1 large onion, chopped
1 can (15 ounces) navy beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
4 cups water
1/2 cup unsweetened apple juice
1/2 teaspoon salt, optional
1/2 teaspoon pepper
Minced fresh basil

Directions

In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are crisp-tender. Sprinkle with basil.

Nutrition Facts

1 cup: 192 calories, 5g fat (0 saturated fat), 29mg cholesterol, 236mg sodium, 22g carbohydrate (0 sugars, 4g fiber), 16g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable.

Originally published as Roast Pork Soup in Quick Cooking March/April 2000