Monday, August 31, 2009

Ham and Swiss Soup with Garlic Croutons


6 cups chicken broth
(or 6 cups water and 4 chicken bouillon cubes)
3 ½ cups swiss cheese, grated and divided
1 teaspoon garlic powder
¾ teaspoon pepper
2 cups cooked ham, cubed
1 cup cooked chicken, cubed
3 (15 oz) cans Great Northern Beans, drained
½ cup milk
2 tablespoons flour
Garlic croutons

Combine the broth, 3 cups cheese, and seasonings in a large pot. Do not boil. Heat until tiny bubbles form and the mixture is smooth. Add the remaining ingredients except ½ cup cheese and croutons. Serve warm. Garnish soup with remaining ½ cup cheese and croutons. (To make croutons: toss ½-inch bread cubes with olive oil and garlic salt and bake at 300˚ F for 30 minutes or until crusty. Stir multiple times.)

Yield: 10 servings

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