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Stewed Vegetables and Ham Soup Recipe

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Here's a hearty soup that's not only good but good for you as well. Because of my schedule, I need to have simple yet satisfying dishes that take little time to prepare. This one fills the bill.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
  • 3/4 cup chicken broth
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1/2 cup frozen mixed vegetables
  • 1/2 cup cubed fully cooked ham
  • 1/2 cup frozen cut green beans
  • 1/2 cup cooked spiral pasta

Nutritional Facts

One serving (1-1/2 cups) equals 187 calories, 2 g fat (1 g saturated fat), 11 mg cholesterol, 1,332 mg sodium, 32 g carbohydrate, 7 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

Directions

  1. In a medium saucepan, combine the tomatoes, chicken broth, basil and pepper. Bring to a boil. Stir in the mixed vegetables, ham and beans. Return to a boil. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender. Stir in pasta and heat through. Yield: 2 servings.
Originally published as Stewed Vegetables and Ham Soup in Cooking for One or Two Cookbook 2003, p52

Nutritional Facts

One serving (1-1/2 cups) equals 187 calories, 2 g fat (1 g saturated fat), 11 mg cholesterol, 1,332 mg sodium, 32 g carbohydrate, 7 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

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Reviewed Dec. 26, 2014

"For a quick soup this is really good. I made as recipe said this time just added a sprinkle of chopped fresh parsley when I served it. I think I will add some onion next time and a little more broth. A great way to use leftover ham!"

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