Ingredients
3 cups cubed cooked pork roast2 medium potatoes, peeled and chopped1 large onion, chopped1 can (15 ounces) navy beans, rinsed and drained1 can (14-1/2 ounces) Italian diced tomatoes, undrained4 cups water1/2 cup unsweetened apple juice1/2 teaspoon salt1/2 teaspoon pepperMinced fresh basil
Preparation
In a soup kettle or Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are crisp-tender, about 45 minutes. Sprinkle with basil.
