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Ready In:
3 hours
5 minutes
Serves: 8
Adding fruit to soup enhances the flavor and nutritional value.
What you'll need
Measuring spoons
Measuring cups
Vegetable peeler
Sharp knife
Cutting board
Large pot
Stovetop
Ingredients
Serves 8
1 pound Pork lean, cut into chunks
4 Apples cored and quartered
4 Carrots large, peeled, cut into chunks
1 piece Dried Orange Peel optional
4 slices Ginger
1/2 teaspoon Salt
20 cups Water
Directions
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.
Storage Tips
- Store leftover soup covered in refrigerator for up to 3 days
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 8
| Amount Per Serving | ||
|---|---|---|
| Calories 133 | ||
| % Daily Value* | ||
| Total Fat 3 g | 4% | |
| Saturated Fat 1 g | 5% | |
| Sodium 20 mg | 1% | |
| Total Carbohydrate 13 g | 5% | |
| Dietary Fiber 3 g | 11% | |
| Protein 13 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: Healthy Chinese Cuisine
Source: NEOP Chinese Project of the Chinatown Public Health Center SF Department of Public Health
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