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RECIPE CORNER


Soups/Salads  
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Soups/Salads
Harvest Soup
Share & Win Recipe
September 2017
MONTHLY WINNER 

Harvest Soup

1 cartonCampbells Vegetable Broth1 carton
1Leftover Ham1
4 cupsWater1000 ml
1Sprig of Dill1
1 lb1/2 bag of Compliments Yellow Petites potatoes500 g
1 lb1/2 bag of Compliments Red Petites potatoes500 g
6 mediumCarrots6 medium
4 cupsGreen and Yellow string beans1000 ml




Directions
In a slow cooker pour in the Campbells Vegetable broth and 4 cups of water. Wash the potatoes, cut in quarters or half depending on their size. Cut the string beans into 1 inch pieces. Peel and slice the carrots. Cut the left over ham into bite size pieces.
Add all ingredients to the stock in the slow cooker and add the dill.
Cook on high for 3 hours.
Serve with a dollop of sour cream.




This potato recipe is brought to you courtesy of Barb Jones.

 
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