Ingredients:
3-4 Tbs. of Olive Oil1 large Onion, chopped
1 to 1 1/2 pound of Ham, cubed
2-3 Sweet Potatoes, baked
2 Tbs. of Maple Syrup
1 cup of Whole Kernel Corn
1 (14.5 oz.) can of Black Beans or Pintos, drained
1/2 cup of Carrots, diced
4 cups of Vegetable Broth
sour cream and green onions, optional
Directions: In a big stockpot, pour 3
or 4 tablespoons of olive oil. Heat the oil over medium heat, then add in one
large onion that has been coarsely chopped. Cube a pound
and a half or so of leftover ham, going for bite-sized chunks. Remove the skins
from your leftover baked sweet potatoes and add the flesh of 2 or 3 to
the soup. Add 2 tablespoons of maple syrup to the pot. Add 1 cup of whole
kernel corn to the soup mix. Add a can of black beans or pinto beans (drained) to the
pile. Toss in the carrots and the 4 cups of vegetable broth before
covering and simmering for at least 40 minutes. Top with a
dollop of sour cream and chopped green onions, if you wish. Great Fall or Winter dish. ~ Chef
~
