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

Posted by Filus (My Page) on
Mon, Feb 11, 02 at 2:17

“Quick 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 calories…236 mg sodium…29 mg cholesterol…22 gm carbohydrate…16 gm protein…5 gm fat…4 gm fiber ++++ Exchanges: 1 starch…1 meat…1 vegetable

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