Since we’re snowed in courtesy of “snopocalpse” I decided to finally make that ham and veggie soup I’ve ben wanting to make. You can use how much or little veggies you’d like. This is what I had on hand.
1 can chicken broth
4 cans water (using chicken broth can)
1 pound (roughly) of cooked ham, cubed (mine was frozen)
5 carrots, peeled and chopped
1/2 an onion, chopped
1.5 pounds red potatoes, cubed
1 can green beans
4 tablespoons butter
4 tablespoons flour
In a stock pot pour in chicken broth and water. Add ham, carrots and onions and bring to a simmer. Cook until veggies are tender. Add the potatoes and cook until the potatoes are tender. Add the green beans and bring to a boil. Add roux and let the soup thicken (and so the flour taste of the roux disappears). Serve.
This is also a soup that is great after it sat in the fridge for a day or two. I definitely have some leftovers to keep me warm while the snow is still here.
Thank you, mom, for giving me loose directions to make this soup. Now it is my own.