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Ginger and orange peel are the secret ingredients to this pork, apple carrot soup.


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

Nutrition Facts

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  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.