| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
Onion chopped |
| 2 |
|
Stalks celery; sliced |
| 2 |
|
Carrots; sliced |
| 4 |
c |
Low-sodium; (I used fat-free) chicken broth (2 cans) |
| 2 |
c |
Lower salt ham cut into 1/2 inch cubes and visible fat trimmed off |
| 1 |
tb |
Mrs. Dash original blend |
| 1 |
c |
Frozen peas; (I used 1 1/2 cps) |
| 2 |
tb |
Cornstarch |
|
|
I added a diced sweet potato to give the soup more substance-it was a very good addition!) |
INSTRUCTIONS
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 1/4 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@juno.com (Nicki A Eger) on Jan
17, 1998
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