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Categories:
water potato dried parsnip green beans Brussels onion carrot bell pepper celery powder garlic Worcestershire sauce celery
Viewed: 41 - Published at: 5 years agoIngredients
- 2 cups cooked ham, cubes
- 6 cups water
- 12 cup dried potato, slices
- 12 cup dried parsnip, slices
- 12 cup dried turnip, slices
- 14 cup dried green beans
- 14 cup dried Brussels sprout, slices
- 1 tablespoon dried onion, pieces
- 1 tablespoon dried shredded carrot
- 1 tablespoon dried bell pepper, pieces
- 12 tablespoon dried celery powder
- 1 teaspoon chopped garlic
- 1 teaspoon Worcestershire sauce
- 12 teaspoon celery seed
Method
- In a large saucepan, bring the ham and water to a boil and cook for 10 minutes.
- Add the remaining ingredients and bring the mixture again to a boil.
- Remove the pan from the heat, cover the pan, and let sit for at least 30 minutes to rehydrate.
- Return the pan to the heat, bring the mixture to a boil, and simmer the soup for 30 minutes until all the vegetables are tender, adding more water if necessary.
