Ham Vegetable Soup
Source of Recipe
just recipes
Ham Vegetable Soup
1 Tablespoon butter
1 cup coarsely chopped green or red peppers
1 cup onion, chopped
1, 16 ounce package frozen, whole kernel corn (3 1/2 c.)
1 cup chicken broth
1/4 pound cooked lean ham, cubed
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/3 cup plue 1 Tablespoon flour
3 cups (2, 12 ounce cans) undiluted evaporated low-fat milk, divided
3 to 4 drops hot pepper sauce (optional)
In large saucepan, melt butter.
Saute pepper and onion over medium heat for five minutes or until tender.
Stir in corn, broth, ham, cumin and pepper. Cook for five more minutes,
stirring occasionally, until corn is cooked.
Pour 1/2 cup evaporated into bowl; whisk in flour until well blended.
Add remaining 2 1/2 cups evaporated milk; mix well.
Slowly pour into saucepan.
Increase heat to medium high; cook, stirring constantly for five minutes
until mixture comes to a boil and thickens. Boil for one minute, add hot
sauce, if using.
Makes 6 cups.
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