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.