Pork Apple Carrot Soup


1 pound pork (lean, cut into chunks)
4 apple (with skin, cored and quarterd)
4 carrot (large, peeled and cut into chunks)
1 orange peel (dried, optional)
4 slices ginger
1/2 teaspoon salt
20 cups water


1. In a large pot over high heat, combine all ingredients, bring to a boil.

2. Reduce heat to medium and simmer until soup reduces to about 8 cups of liquid, about 3 to 4 hours.

3. Skim fat from surface and serve.

4. Store leftover soup covered in refrigerator for up to 3 days.


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