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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 9 |
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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. 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) |
Directions:
1. In a soup kettle or Dutch oven, combine all ingredients except basil and bring to a boil.
2. Reduce heat; cover and simmer for 45 minutes.
3. Sprinkle with basil when ready to serve.
4. You can substitute 2 cups cooked beans in place of the canned beans.
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