Ham 'n' Veggie Soup Recipe

Ham 'n' Veggie Soup Recipe photo by Taste of Home

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From Lansdale, Pennsylvania, Barbara Thompson writes, "When I added some ham to this flavorful broth chockfull of vegetables, the colorful dish became a complete meal."

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Ham 'n' Veggie Soup Recipe

Prep/Total Time: 30 min.

Yield: 8-10 Servings

5 25 30

Ingredients

1 medium onion, thinly sliced and separated into rings
1 medium zucchini, cubed
1 tablespoon olive oil
1 pound sliced fresh mushrooms
3 cups fresh or frozen corn
3 cups cubed fully cooked ham
6 medium tomatoes, peeled, seeded and chopped
1/2 cup chicken broth
1-1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
Shredded part-skim mozzarella cheese

Directions

In a large saucepan, saute onion and zucchini in oil for 5 minutes or until onion is tender. Add the mushrooms, corn and ham; cook and stir for 5 minutes.
Stir in the tomatoes, broth, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; simmer 5-8 minutes longer. Garnish with mozzarella cheese. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 160 calories, 6 g fat (1 g saturated fat), 22 mg cholesterol, 955 mg sodium, 18 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Ham 'n' Veggie Soup in Taste of Home October/November 2001, p18