Saturday, December 12, 2015

Soup of the Day... Sweet Potato Ham Soup



Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Sweet Potato Ham Soup

Found on Pinterest 

NOTE: This recipe tastes great if you add a pinch of brown sugar and ginger to bring out the sweet potatoes. Alternatively, add a little cornstarch and milk when warming for a scalloped-potato-and-ham-type base.

 INGREDIENTS | MAKES ABOUT 2 QUARTS

4 large sweet potatoes, cubed 

2 pounds ham steak, diced 

4 cups ham broth 

1 cup water 

salt to taste pepper to taste

Place all your ingredients in a stockpot. Bring to a full boil; reduce to a simmer, until water has reduced off and the potatoes are fork-tender. If you are canning, do not make the potatoes that tender; they need more firmness for the pressure cooker. They should be slightly firmer than those used in potato salad, but time will vary based on size. Or add them uncooked, but allow an extra 1/2 for swelling to the headspace. Cool; move into freezer-safe containers. Alternatively, can, leaving 1" headspace, in a pressure cooker at 10 pounds of pressure for 90 minutes for quarts.

Tomorrow's Soup of the Day... Taco Soup Old and New

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