RECIPE: Roast Pork Soup... w/ Nutritional Analysis

FilusFebruary 11, 2002

ROAST PORK SOUP

ÂQuick Cooking Magazine  2000

Diabetic Exchanges

Serves: 9

3 c. cubed cooked pork roast

2 medium potatoes, peeled and chopped

1 large onion, chopped

1 can (15 oz.) navy beans, rinsed and drained

1 can (14-1/2 oz.) no-salt-added Italian diced tomatoes, undrained

4 c. water

1/2 c. unsweetened apple juice

1/2 tsp. pepper

Minced fresh basil

In a soup kettle or Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are crisp-tender. Sprinkle with basil.

Nutritional Analysis: One 1-cup serving equals: 192 caloriesÂ236 mg sodiumÂ29 mg cholesterolÂ22 gm carbohydrateÂ16 gm proteinÂ5 gm fatÂ4 gm fiber ++++ Exchanges: 1 starchÂ1 meatÂ1 vegetable

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