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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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I made this by combining what I have seen in a few recipes for carrot soup. I needed to use up the ham left from thanksgiving, the results were wonderful, I hope you enjoy. Ingredients:
6 tablespoons butter |
25 -30 baby carrots |
6 -8 celery ribs |
2 medium onions |
1 head garlic clove |
3 teaspoons chicken bouillon |
2 -4 cups cooked ham |
4 tablespoons flour |
salt (to taste) |
pepper (to taste) |
season-all salt (to taste) |
4 cups hot water |
Directions:
1. Saute onions, minced garlic and celery in heated butter in a dutch oven.
2. Cut carrots in thirds or in half and cube ham if needed.
3. Add flour and stir.
4. Add everything else.
5. Slowly add water cook until veggies are tender (30 minutes or so).
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