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


  1. In a large pot over high heat, combine all ingredients, bring to a boil.
  2. Reduce heat to medium and simmer until soup reduces to about 8 cups of liquid, about 3 to 4 hours.
  3. Skim fat from surface and serve.
  4. Store leftover soup covered in refrigerator for up to 3 days.