Dehydrator Root Soup With Ham |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The roots in this soup include potatoes, parsnips, and turnips, assisted by quite a few other vegetables plus ham for flavoring. Vary the vegetables as you like: Two very good alternatives are dried rutabaga slices and shredded cabbage. An honest, nourishing Sunday night supper-type soup like this goes particularly well with Corn Bread, still warm from the oven. (see related recipe). Serve the bread with a small dish of honey, which complements the saltiness of the ham and the sweetness of the root veggies. Adapted from the Mary Bell's Complete Dehydrator Cookbook . Prep time does NOT include dehydrator drying time. Ingredients:
2 cups cooked ham, cubes |
6 cups water |
1/2 cup dried potato, slices |
1/2 cup dried parsnip, slices |
1/2 cup dried turnip, slices |
1/4 cup dried green beans |
1/4 cup dried brussels sprout, slices |
1 tablespoon dried onion, pieces |
1 tablespoon dried shredded carrot |
1 tablespoon dried bell pepper, pieces |
1/2 tablespoon dried celery powder |
1 teaspoon chopped garlic |
1 teaspoon worcestershire sauce |
1/2 teaspoon celery seed |
Directions:
1. In a large saucepan, bring the ham and water to a boil and cook for 10 minutes. Add the remaining ingredients and bring the mixture again to a boil. Remove the pan from the heat, cover the pan, and let sit for at least 30 minutes to rehydrate.
2. Return the pan to the heat, bring the mixture to a boil, and simmer the soup for 30 minutes until all the vegetables are tender, adding more water if necessary.
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