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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is a soup that I came up with after I found out that my Christmas ham was too big and I had just to many leftovers. It turned out great, and there were finally no more leftovers. Thank you for trying it. ENJOY! Ingredients:
1 leftover ham bone, recommended (optional) |
3 (14 ounce) cans chicken broth |
1 (14 ounce) can water (use empty broth can) |
1 small onion, halved quartered |
1 1/2 cups baby carrots |
1 teaspoon curry |
1 tablespoon honey |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
1 1/2 cups diced ham, honey glazed if possible |
1 (28 ounce) can new potatoes, chopped |
1 (10 3/4 ounce) can cream of mushroom soup |
Directions:
1. In your crock pot combined together the ham bone, onion, carrots, curry, honey, salt, pepper, and paprika.
2. Turn to high and let cook for 6 hours.
3. Remove the ham bone and discard.
4. Add diced ham, new potatoes, and cream of mushroom, stir to combine.
5. Let cook for at least 30 more minutes.
6. Serve over rice, egg noodles, or just by itself with a nice country salad and a big knot of bread.
7. **You can add 2 cans of cream of mushroom if you like it more like chowder than soup.
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