Wednesday, March 20, 2013

A Chicken/Pork Soup

 It's almost Spring, and that means the soup season is coming to an end.
So I thought I would throw one more at you.
I was debating on posting this one. 
This soup is kind of odd with the ingredients I chose to put in it.
But my son was very persistent.
He said the soup was fantastic and that it needs to be shown to the public.
So here I am with a throw together soup that I created.
I have a full plate as of late, and some of you regulars may have noticed.
I am struggling with keeping up my posts, but I promise, no matter how busy
I get, I will keep you supplied with great recipes. 
It looks like I will be making another move (3 hours away from where I currently live), 
and there may be a slight break (down time) concerning the blog. 
I will keep you informed on what is going on.
Until then, let's eat!
A Chicken/Pork Soup

2 c. ham broth (jellied broth from ham roast that I had in the fridge, fat removed)
3 c. chicken broth
1 1/2 c. water
1 tsp. onion powder
1 tsp. garlic and herb seasoning
1 c. carrots sliced
1 (15 oz.) can black beans, rinsed and drained
2 c. dry whole wheat pasta shells
1/2 c. diced ham
2 c. cooked chopped chicken

Combine broths, water, onion powder, and garlic seasoning together in a large Dutch oven. Bring to a simmer and add carrots. Simmer carrots until tender (about 8-10 minutes). Add black beans and pasta. Simmer according to pasta package directions. Add ham and chicken, heat through.

Photobucket

2 comments:

  1. Angie, this looks delicious. Thanks for sharing and keep us posted on the new job.

    ReplyDelete
  2. Glad your son got you to share with us. Sounds delicious! Pinning :)

    ReplyDelete

I look forward to and appreciate any comments.
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