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HAM AND POTATO SOUP
Here is what you will need:
- 540 g Peeled and Diced Potatoes
- 40 g Diced Celery
- 55 g Finely Chopped Onion
- 85 g Diced Cooked Ham
- 770 ml Water
- 0.8 g Chicken Bouillon Granules
- 3 g Salt / or to taste
- 2 g Ground White or Black pepper / or to taste
- 70 g Butter
- 40 g All-Purpose Flour
- 475 ml Milk
Here is how to do it:
- Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
*Snappy Chef: Set to 2000W/250°C until water boils
Lower to medium heat: 800W/150°C
- Stir in the chicken bouillon, salt and pepper.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
*Snappy Chef: Medium-low heat @ 400W/110°C
- Slowly stir in milk as not to allow lumps to form until all of the milk has been added.
- Continue stirring over medium-low heat until thick, 4 to 5 minutes.
- Stir the milk mixture into the stockpot, and cook soup until heated through.
- Serve immediately.
Great for family dinners- serves 6-8
Courtesy of
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TUSCAN VEGETABLE SOUP
Here is what you will need:
- 1 (15-ounce) can low-sodiumcanellini beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 large onion, diced (about 1 cup)
- 2 carrots, diced (about 1/2 cup)
- 2 stalks celery, diced, (about 1/2 cup)
- 1 small zucchini, diced (about 1 1/2 cups)
- 1 clove garlic, minced
- 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 32 ounces low-sodium chicken broth or vegetable broth
- 1 can no salt added diced tomatoes
- 2 cups chopped baby spinach leaves
- 1/3 cup freshly grated Parmesan (optional)
Here is how to do it:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat.
*Snappy Chef: Set to 2000W/250°C until water boils
Medium-high heat: 1500W/180°C
- Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil.
- Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan (optional)
This recipe gives you an estimated six servings and will take about 35 minutes to prepare
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