Winter time comes the flu, viral infections and colds. We always have to keep our immune system high, as it is one of our barricade and protection against invaders. This soup is high in vitamin A, B & C. The ingredients have antioxidant components to remove harmful free radicals and is believed it strengthen the body cells to prevent against cancer. It is very easy to make and the depth of flavours it brings make the soup (to me) extraordinary good.
1 Pound Pork Bone, blanched
1 1/2 Pound Carrots, peeled and diced
1 Pound Tomatoes, roughly chopped
1/2 pound Onions, roughly chopped
2 Pounds Potatoes, peeled and squared
1 1/2 Cup Soy Beans (Optional)
8 Cups Water + 3 Cups
3 Teaspoon Salt
1) In medium high heat, bring 3 cups of water to a boil. Blanche the pork bones for 5 minutes to remove the scum, fat and high cholesterol marrow. Saves the process of skimming the fatty layer on top of the soup if you boil everything all together.
2) While the pork bones are blanching, peel and chop up the vegetables. Rinse the pork bones after blanching. Bring another pot of 5 cups of water to a boil.
3) When the 5 cups of water come to a boil, put the pork bones in and simmer for about 2 minutes. Then put in all the vegetable ingredients. Let the soup boil vigorously at medium-high heat for 15 minutes. Turn the heat to medium, and let the soup simmer for 1 hour.
An hour later, you can turn the heat off and enjoy the soup. Overall, I find this a very light soup, a very good slimming feature for the healthy and dieting individuals.
The other benefit of this soup is that if you have any left over ingredients or is ripe, throw it into a pot and make a soup out of it, as these vegetables are stapled items, and used commonly in the kitchen.