ROAST PORK SOUP

4 cups water
3 cups cubed cooked pork roast
1 can (15 ounces) navy beans, rinsed and drained
1 can (14 1/2 ounces) Italian diced tomatoes, undrained
2 medium potatoes, peeled and chopped
1 large onion, chopped
1/2 cup unsweetened apple juice
1/2 teaspoon salt, optional
1/2 teaspoon pepper
Minced fresh basil (for garnish)

In a soup kettle or Dutch oven, combine the first nine ingredients (all except basil). Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are crisp-tender. Sprinkle with basil.

Servings: 9