Roast Pork Soup
Recipe adapted from Taste of Home Magazine Feb/Mar 2020. We love this comforting and filling soup that uses leftover pork from our Meal Prep recipe for Garlic-Apple Pork Roast. Of course, you can use any leftover pork that has minimal or no salt in the preparation.The original recipe was pretty low in sodium already, but we chose to use no salt added canned beans and tomatoes which made our version really low at just over 100 milligrams of sodium per serving.
Ingredients
- 3 cups Cooked Pork Roast from Garlic-Apple Pork Roast
- 2 medium Potatoes peeled and chopped
- 1 cup Onion chopped
- 1 (15-ounce) can No Salt Added Navy Beans drained and rinsed
- 1 (14.5-ounce) can No Salt Added Diced Tomatoes undrained
- 4 cups Water
- 1½ cup Unsweetened Apple Juice
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- Fresh Basil minced
Instructions
- In a large pot or Dutch oven, combine all ingredients except the basil. Bring to a boil. Reduce heat, cover, and simmer for about 45 minutes or until vegetables are tender.
Meal Prep
- Divide soup evenly between 8 airtight containers/bowls and sprinkle with basil. Refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Facts
Roast Pork Soup
Amount per Serving
Calories
151
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Cholesterol
24
mg
8
%
Sodium
135
mg
6
%
Carbohydrates
17
g
7
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
3
g
6
%
Carb Count
1
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 2 servings, Vegetables = 1 serving, Legumes = .5 servings
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