Ingredients
1 pound pork (lean
cut into chunks)
4 apples (with skin
cored and quarterd)
4 carrots (large
peeled and cut into chunks)
orange peel (dried
1 teaspoon
optional)
4 slices ginger
1/2 teaspoon salt
20 cups water
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 116 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 27 mg |
| Sodium | 220 mg |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Total Sugars | 9 g |
| Added Sugars included | 0 g |
| Protein | 12 g |
| Vitamin D | 0 mcg |
| Calcium | 37 mg |
| Iron | 1 mg |
| Potassium | 296 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Apple Carrot Soup. Recipe source: Healthy & Delicious: Simple Ways to Low Fat Chinese Cooking San Francisco Department of Public Health Chinatown Public Health Center. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.