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Roast Pork Soup

This well-seasoned, satisfying soup has a rich, full-bodied broth brimming with potatoes, navy beans and tender chunks of pork. It's been a family favorite for years. Served with cornbread, it's one of our comfort foods in winter. —Sue Gulledge, Springville, Alabama
  • Total Time
    Prep: 15 min. Cook: 55 min.
  • Makes
    9 servings (2-1/4 quarts)

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
  • 1/2 teaspoon pepper
  • Minced fresh basil

Directions

  • In a soup kettle or Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are crisp-tender, about 45 minutes. Sprinkle with basil.
Nutrition Facts
1 cup: 206 calories, 5g fat (2g saturated fat), 42mg cholesterol, 435mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable.

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Reviews

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Average Rating:
  • gaylene2
    Mar 11, 2020

    I loved being able to use my leftover pork – especially in a soup using apple juice. But my family complained the broth was too bland. I added onion and garlic salt along with oregano and then they really liked it! I used black beans instead.

  • annrms
    Jan 23, 2020

    Light and yummy. Great way to use up leftover pork roast. Garnished with fresh parsley because we had no fresh basil. Will make this again.

  • vellingm
    Mar 11, 2013

    No comment left

  • chrissylarson777
    Mar 6, 2013

    No comment left

  • Pompilia
    Sep 14, 2006

    No comment left