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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

CROCKPOT HAM & POTATO SOUP Recipe

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This recipe for CROCKPOT HAM & POTATO SOUP is from EPIC YOUTH POSSE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 CARROTS, PEELED & DICED (ABOUT 1.5 CUPS OR ½ POUND)
2 SMALL POTATOES, PEELED & CUT INTO 1 INCH CHUNKS (ABOUT 1.5 CUPS)
2 RIBS CELERY, DICED
1 SMALL ONION, DICED (ABOUT 1 CUP)
2 GARLIC CLOVES, MINCED (1 TSP)
½ C UNCOOKED MEDIUM BARLEY (NOT QUICK COOKING)
¼ TSP PEPPER
¼ TSP GROUND THYME
8 OZ BONE-IN HAM STEAK, CUT INTO ½ INCH PIECES
6 OZ EVAPORATED MILK
4 C CHICKEN BROTH (NOT NEEDED UNTIL DAY OF COOKING)
Directions:
Directions:
MATERIALS:

1 gallon-sized plastic freezer bag
1 quart-sized plastic freezer bag

PREP:

1. Label your freezer bag.
2. To your gallon-sized freezer bag, all ingredients (except evaporated milk & chicken broth). To keep potatoes from browning, chop them last & add them last to the top of your freezer bag.
3. Add evaporated milk to a quart-sized plastic freezer bag. Seal & ass to gallon-sized bag.
4. Remove as much air from the gallon-sized freezer bag as possible, seal & lay flat in your freezer.

 

 

 

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