Friday, March 20, 2015
Ham and Potato Soup
3 large red potatoes, diced
1 onion, chopped
1 cup diced cooked ham
2/3 cup diced celery
2/3 cup sliced carrots
2/3 cup chopped asparagus
2/3 cup frozen peas
2/3 cup peeled and cubed butternut squash
1 (32 ounce) carton chicken broth
1 cup water
1 teaspoon Italian seasoning, or to taste
Combine all ingredients into a large. Bring to a boil and turn down the heat and simmer until the potatoes and squash are tender. You can also simmer this soup for a couple hours, stirring occasionally, until your ready to eat.
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