Apple Carrot Soup
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Ingredients
- 1 pound lean pork, cut into chunks
- 4 medium apples, cored and quartered (with skin)
- 4 large carrots, peeled and cut into chunks
- orange peel, dried (1 teaspoon, optional)
- 4 slices ginger
- 1/2 teaspoon salt
- 20 cups water
Instructions
- 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
| Calories | 116 |
|---|---|
| Protein | 12 g |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 27 mg |
| Sodium | 220 mg |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Healthy & Delicious: Simple Ways to Low Fat Chinese Cooking San Francisco Department of Public Health Chinatown Public Health Center