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HAM & VEGETABLE SOUP

Fan Fare Cookbook: 120 Slow Cooker Recipe Favorites
by Mary Engelbreit

Lauras Ham & Vegetable Soup
This soup is very easy to make and costs little.  You can cut up the meat and vegetables the night before and keep, covered, in the refrigerator.
Laura Driscoll; Council Bluffs, Iowa
Makes 6 to 8 servings


INGREDIENTS

    • 1 (3-pound) low-fat turkey ham, cut into 1-inch cubes
    • 5 medium stalks celery, cut into 1-inch cubes
    • 1/2 pound peeled carrots, cut into 1-inch pieces
    • 1 medium onion, cut into 1-inch pieces
    • 1 large sweet potato, peeled and cut into 1-inch cubes
    • 1 medium rutabaga, peeled and cut into 1-inch cubes
    • 1 large potato, peeled and cut into 1-inch cubes
    • 1 (32-ounce) box low-fat chicken broth
    • 16 to 32 ounces water (use the broth box)
    • 1 teaspoon sea salt
    • 1 teaspoon cracked black pepper
    • 1 teaspoon minced fresh parsley


DIRECTIONS

Put the ham and vegetables into a 6-quart slow cooker

Pour the broth and water over all and stir. 

Add the salt, pepper, and parsley, cover, and cook on low for 6 to 8 hours
 

 

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