Gluten-free Ham and Vegetables Soup Recipe

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.

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I wish you well.

Sandy

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