SOUP WITH PORK ROAST RECIPES

Name: Roast Pork Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 9 servings (2-1/4 quarts).
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; 1/2 teaspoon pepper; Minced fresh basil

ROAST PORK SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Roast Pork Soup Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 10

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
1/2 teaspoon pepper
Minced fresh basil

Steps:

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 : Calories 206 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 435mg sodium, CarbohydrateContent 23g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 18g protein. Diabetic Exchanges 1 starch

ROAST PORK SOUP RECIPE - FOOD.COM

Roast Pork Soup Recipe - Food.com image

A very tasty way to use up leftover roast pork. I usually make a batch of homemade soup once a week for lunches, and this recipe is in my top ten for soups. This is from the March 2000 issue of Quick Cooking.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 9 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

In a soup kettle or Dutch oven, combine all ingredients except basil and bring to a boil.
Reduce heat; cover and simmer for 45 minutes.
Sprinkle with basil when ready to serve.
You can substitute 2 cups cooked beans in place of the canned beans.

Nutrition Facts : Calories 128.2, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 346.2, CarbohydrateContent 26.8, FiberContent 6.9, SugarContent 4.5, ProteinContent 5.4

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