apple carrot soup
1 pound U.S. pork (lean, cut into chunks)
4 U.S. apples (with skin, cored and quartered)
4 carrots (large, peeled and cut into chunks)
1 U.S. orange peel (dried, 1 teaspoon, optional)
4 slices ginger
1/2 teaspoon salt
20 cups 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.