Loading…
Provence Ham and Vegetable Soup
By Thrive Life · 3 servings
2m prep time
15m cook time
by on October 29, 2015 -
Perfect for that leftover ham or use Thrive Life freeze dried chopped ham. This soup is filling with a ton of veggies! Herbs de Provence is a perfect match for salty ham in a light cream broth. Add a touch of shredded cheese or add Thrive Life shredded cheddar at the end of the cooking time. Use 1 cup freeze dried ham or 1 1/2 cups leftover ham. You can also add corn which I did for my kids. If you like a creamier soup, add more Instant Milk or cream at the end.
Print recipe
Ingredients
- 1/4 C THRIVE Chopped Onions
- 1/4 C THRIVE Celery
- 2 Tbsp Olive Oil
- 1 Tbsp THRIVE Chicken Bouillon
- 1/4 C THRIVE Carrot Dices
- 1/4 C THRIVE Potato Chunks
- THRIVE Green Peas
- THRIVE Asparagus
- THRIVE Bechamel (Creamy White Sauce)
- Ham Dices - Freeze Dried
- Herbs de Provence
- THRIVE Cheese Blend
- THRIVE Instant Milk
Directions
- In a large soup pot, add the onion, celery and olive oil. Simmer over medium heat for 30 seconds, being careful not to burn.
- Add 6 cups water and bring to gentle boil.
- Add chicken bouillon, carrots and potato chunks.
- Boil gently for 5 minutes.
- Add the peas, asparagus and Bechamel. If using Thrive Life ham, add here. Boil gently for an additional 5 minutes.
- Reduce heat to low. If using fresh ham, add here. Add the Herbs de Provence, cheese powder and milk and simmer for another couple minutes.
- Top with shredded cheese if desired.