Prep time: 15 minutes | Cooking time: 3 hours | Servings: 8
Ingredients
- 1 pound pork (lean, cut into chunks)
- 4 apples (with skin, cored and quartered)
- 4 carrots (large, peeled and cut into chunks)
- 1 orange peel (dried, 1 teaspoon, optional)
- 4 slices ginger
- 1/2 teaspoon salt
- 20 cups water
Live Well Tips
- Trade out pork for chicken, another lean meat high in protein.
- Leftovers can be stored in the freezer for up to 2 weeks.
Directions
- Wash hands with soap and water.
- In a large pot over high heat, combine all ingredients, bring to a boil.
- Reduce heat to medium and simmer until soup reduces to about 8 cups of liquid, about 3 to 4 hours.
- Skim fat from surface and serve.
- Store leftover soup covered in refrigerator for up to 3 days.
Nutrition Facts
Serving size 1 cup: Calories–116; Protein–12g; Carbohydrate–13g; Total Fat–2g; Saturated Fat–1g; Cholesterol–27mg; Fiber–3g; Sodium–220mg; Vitamin C–N/A; Vitamin A–N/A; Iron–1%; Calcium–37%
Adapted from myplate.gov/recipes