by Sandy Kirby Quandt
This gluten-free ham and vegetable soup recipe is a super simple and delicious way to use left-over ham on a crisp fall day.
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 carrots, sliced
- 2 (14.5 oz) cans gluten-free vegetable broth
- 2 cups diced, cooked ham
- 1 (14.5 oz) can diced tomatoes
- 1 cup corn
- 1 teaspoon ground mustard
- 1/4 teaspoon pepper
In a 2 quart stock pot, combine the onion, celery, carrots, vegetable broth ham, tomatoes, ground mustard and pepper.
Bring to a boil, lower heat, cover and simmer for 20 minutes, or until carrots are tender.
Stir in corn and cook until heated through.
Serve and enjoy.
If you think others would appreciate reading this, please share it through the social media buttons.
I wish you well.
[bctt tweet=”This gluten-free ham and vegetable soup recipe is a super simple and delicious way to use left-over ham on a crisp fall day.” username=”SandyKQuandt”]