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Fix-It And Enjoy-It! Healthy Cookbook
Phyllis Pellman Good
Recipe: Deborah Heatwole, Waynesboro, GA

Makes 6 servings
Prep Time:
15 minutes
Cooking Time: 25-30 minutes


• 1 celery rib, chopped
• 1/2 cup cooked, finely chopped, lean ham
• 2 Tbsp. olive oil
• 2 14½-oz. cans low-fat low-sodium chicken broth
• 3 medium potatoes, peeled and cubed
• 2 large sweet potatoes, peeled and cubed
• 2 Tbsp. dried minced onion
• 1/2 tsp. garlic powder
• 1/2 tsp. dried oregano
• 1/2 tsp. dried parsley
• 1/4 tsp. black pepper
• 1/4 tsp. crushed red pepper flakes
• 1/4 cup flour
• 2 cups skim milk


1. In large stockpot, saute celery and ham in oil.

2. Stir in broth. Add white and sweet potatoes and seasonings.

3. Bring almost to a boil. Reduce heat, cover, and simmer for 12 minutes, or until potatoes are tender.

4. Combine flour and milk in a bowl until smooth. Stir into soup.

5. Bring to a boil. Cook, stirring continually, for 2 minutes, or until thickened and bubbly. Be careful not to scorch or curdle milk.

Per Serving
Calories 223, Protein 10g, Carbohydrates 33g, Total Fat 5g, Saturated Fat 1g, Monounsaturated Fat 3.5g, Polyunsaturated Fat 0.5g, Cholesterol 10mg, Sodium 344mg. Fiber 4g



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