Ham stew

Yield: 1 Servings

Measure Ingredient
1 medium Onion chopped
2 \N Stalks celery; sliced
2 \N Carrots; sliced
4 cups Low-sodium; (I used fat-free) chicken broth (2 cans)
2 cups Lower salt ham cut into 1/2 inch cubes and visible fat trimmed off
1 tablespoon Mrs. Dash original blend
1 cup Frozen peas; (I used 1 1/2 cps)
2 tablespoons Cornstarch
\N \N I added a diced sweet potato to give the soup more substance-it was a very good addition!)


Combine onion, celery, carrots, broth, ham and seasoning (and potato if you are using it) in a dutch oven. Cover and cook over medium -high heat for 20 minutes or until carrots are almost tender. Stir in peas. MIx ¼ cp water in a bowl with cornstarch and add to stew. Stir constantly until stew comes to a boil and thickens. Serve hot. This stew also freezes well.

Posted to Digest eat-lf.v097.n016 by jneger@... (Nicki A Eger) on Jan 17, 1998

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