It's extremely easy and has simple ingredients (ie... it's not "a can of x and a can of y" ~ THAT does not make for homemade soup!). I usually can get it and a batch of muffins made in a little over half an hour.
How do I do the variation? I skip the peas and add more carrots and onions. I don't particularly care for peas in soups, unless they're of the dried/split variety that make for a porridge-y soup.
The recipe says it serves 7... personally, if there are more than four people in your family, I'd double it. This stuff tastes excellent as leftovers and I think portion sizes would have to be scanty indeed to really serve 7 in just a single batch.
Sounds yummy. I think I'll try it. We make a Cheddar Broccoli soup that pretty yummy and it sounds similar (different veggies).
ReplyDeleteBlogger didn't like me much earlier today; I'll try again now.
ReplyDeleteHow did you manage the "fully cooked ham" part, with just the two of you? Leftovers, or something you bought specially for the soup?
With just the two of you, how did you manage the "fully cooked ham?" Leftovers, or something you bought for the recipe?
ReplyDeleteMama Squirrel ~ I found a big ham on sale a couple weeks ago for a price much cheaper per pound than we normally pay. We ate just ham one day, I used some of it for this soup the next, and I'll be chopping the rest of the meat and freezing it in smaller portions to make ham salad sandwiches for work lunches.
ReplyDeleteOooh, Cindee... I have a weakness for cheddar broccoli soup. Would you be willing to share the recipe? :)