Harvest Soup



Ingredient Amount
1 carton Campbells Vegetable Broth
4 cups / 1000 ml Water
1 lb / 500 g 1/2 bag of Compliments Yellow Petites potatoes
1 lb / 500 g 1/2 bag of Compliments Red Petites potatoes
4 cups / 1000 ml Green and Yellow string beans
6 medium Carrots
1 Sprig of Dill
1 Leftover Ham


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.