15ouncewhole potatoescanned, drained and quartered or 2 medium potatoes
1mediumscallionthinly sliced (white and green)
1/2tspdried thyme leaves
1/4tspblack pepper
2largebay leaves
8cupswater
Instructions
Place all of the ingredients in bottom of slow cooker. Stir to combine.
Cook on Low 7 - 8 hours or High for 3 - 4 hours. Remove bay leaves and serve.
Chef Tips
Leftover beef and chicken are delicious substitutions for the pork. Add a 1/2 teaspoon of salt to the recipe for flavor.*Stove top directions - heat 1 tablespoon oil until shimmering in bottom of large saucepan. Saute carrots and onion in oil, over medium-high heat, until starting to brown, about 3 minutes. Add all other ingredients to saucepan and bring to a boil. Use fork to smash a few potatoes to help thicken soup. Reduce heat and simmer for 40 - 45 minutes until carrots are tender. Serve.
Nutrition Facts
Nutrition Facts
LEFTOVER HAM AND CORN SOUP
Serving Size
1 cup
Amount per Serving
Calories
126
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Cholesterol
14
mg
5
%
Sodium
405
mg
18
%
Potassium
373
mg
11
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
3603
IU
72
%
Vitamin C
8
mg
10
%
Calcium
26
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.