Recipe - Ham Stew

1 md Onion chopped
2 Stalks celery; cut or sliced up
2 Carrots; cut or sliced up
4 cup Lowsodium; (I used
fatfree) chicken broth (2
cans)
2 cup Lower salt ham cut into 1/2
inch cubes and visible fat
trimmed off
1 tablespoon Mrs. Dash original blend
1 cup Frozen peas; (I used 1 1/2
cps)
2 tablespoon Cornstarch

OPTIONAL
I added a minced sweet potato
to give the soup more
substanceit was a very
good addition!)

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 One fourth 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 eatlf.v097.n016 by jneger@juno.com (Nicki A Eger) on Jan
17, 1998