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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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This well-seasoned satisfying soup has a rich full-bodied broth brimming with tender chunks of pork, potatoes and navy beans. It has been a family favorite for years, notes Sue Gulledge of Springville, Alabama. Served with corn bread, it's one of our comfort foods in winter. 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, optional |
1/2 teaspoon pepper |
minced fresh basil |
Directions:
1. In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are crisp-tender. Sprinkle with basil. Yield: 9 servings.
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