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!) |
OPTIONAL
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