Ham & Vegetable Soup

 

¼ C. dried chopped Onion

¼ C. dried chopped Celery

2 T. EVOO

1 T. Bouillon Granules

¼ C. dried diced Carrot

¼ C. dried Potato Chunks

¼ C. freeze dried Green Peas

¼ C. dried Asparagus or Zucchini dices

1 T. Thrive Life Béchamel Sauce Powder

1 C. Freeze Dried Ham dices (or 1 ½ C. cooked chopped ham)

¾ tsp. Herbes de Provence

1 tsp. Cheese Powder

¼ C. Instant Milk Powder

 

In a large soup pot, add the onion, celery and olive oil. Simmer over medium heat for 30 seconds, being careful not to burn. Add 6 C. water and bring to gentle boil. Add chicken bouillon, carrots and potato chunks. Boil gently for 5 minutes. Add the peas, asparagus or zucchini, freeze dried ham, and béchamel. Boil gently for an additional 5 minutes. Reduce heat to low, (add fresh ham here is using that instead), Herbs de Provence, cheese powder and milk and simmer for another couple minutes. Top with shredded cheese if desired.