by Austin Carter
New Recipe
Course: Soup Cuisine: American Prep Time: 15 minutes Cook Time: 30 minutes Calories: 350kcal Servings: 5 people
- Large Pot or Dutch Oven - Cutting Board, Knife - Spatula - Ladle - Measuring cups and spoons - Vegetable Peeler - Soup bowls for serving
- 2 cups diced ham - 2 medium carrots diced - 2 stalks celery diced - 1 medium onion diced - 2 medium potatoes diced - 6 cups broth or stock chicken - 1 teaspoon dried thyme - 2 bay leaves
1. Heat a large pot over medium heat Add diced ham and cook until lightly browned, about 5 minutes. 2. Add diced onions, carrots, and celery to the pot. Cook until vegetables are softened, stirring occasionally, for about 8-10 minutes. 3. Stir in diced potatoes and cook for an additional 5 minutes.
4. Pour in the broth or stock, ensuring all ingredients are submerged. 5. Add dried thyme and bay leaves to the pot. 6. Season with salt and pepper to taste.
7. Bring the soup to a gentle boil, then reduce heat to low and let it simmer uncovered for 20-30 minutes, or until vegetables are tender. 8. Remove bay leaves from the soup before serving. 9. Taste and adjust seasoning if needed.