This soothing soup in the guise of fall colors contains a variety of veggies. Allow an hour for this delicious dish to cook.
°30 ml (2 tbsp.) canola oil
°2 chopped onions
°3 celery stalks, minced
°1 liter (4 cups) chicken broth
°1 liter (4 cups) milk
°1 smoked ham, 375 g (3/4 lb.)
°1 sprig thyme
°Salt / pepper to taste
°375 ml (1 1/2 cups) diced potatoes
°250 ml (1 cup) diced sweet potatoes
°250 ml (1 cup) corn kernels, fresh or frozen
Heat the oil in a saucepan over medium heat.
With the celery, sauté the onions.
Add the broth and milk to the pot.
Toss in the ham, herbs, and seasonings. Bring the water to a boil.
Cover and cook on low heat for 30 minutes.
Mix in the remaining ingredients.
Cook until the veggies are soft and the ham meat is readily separated.
Take the ham out of the pan and set it aside to cool.
Remove the skin and cut it into tiny strips before adding it to the soup.