Ingredients
- 1 pound lean pork, cut into chunks
- 4 medium apples, cored and quartered (with skin)
- 4 large carrots, peeled and cut into chunks
- orange peel, dried (1 teaspoon, optional)
- 4 slices ginger
- 1/2 teaspoon salt
- 20 cups water
Instructions
- Wash hands with soap and water.
- In a large pot over high heat, combine all ingredients, bring to a boil.
- Reduce heat to medium and simmer until soup reduces to about 8 cups of liquid, about 3 to 4 hours.
- Skim fat from surface and serve.
- Store leftover soup covered in refrigerator for up to 3 days.
Source: USDA / MyPlate