ROAST PORK SOUP
“Quick Cooking Magazine” – 2000
3 c. cubed cooked pork roast
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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