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Sunday, August 30, 2009

Cheddar, Ham, and Squash Soup


16 oz. dry red beans
6 cups chicken broth or (6 cups water and 4 chicken bouillon cubes)
2 (15 oz) cans cream of chicken soup
2 teaspoons caraway seed
2 cups cooked ham, chopped
1 ½ cups zucchini, chopped
1 ½ cups squash, chopped
2 ½ cups cheddar cheese, shredded
Salt, pepper, and garlic to taste
½ cup milk
2 tablespoons flour

Soak the beans overnight in water. Add 2 teaspoons baking soda to help the beans break down faster. Drain beans and put in a large crock-pot. Add broth, cream of chicken soup, and caraway seed. Cook on high for 3 hours or until the beans are soft. Add ham, zucchini, squash and cook for 1-1 ½ more hours or until the squash is tender. Stir in cheese until it melts.

In a small container combine the milk and flour. Add to the soup and allow the soup to thicken to desired consistency. Season with salt, pepper, and garlic to taste. Garnish with cracked pepper.

Yield: 12 servings

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