
Ingredients
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2 ½ quarts water
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4 cups peeled and diced potatoes
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2 ½ cups diced turkey ham
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1 large onion, diced
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1 (10 ounce) can butter beans, rinsed and drained
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3 carrots, chopped
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2 stalks celery, chopped
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1 cup frozen corn kernels
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1 (8 ounce) can cream-style corn
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1 teaspoon dill
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1 teaspoon salt
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¼ teaspoon ground black pepper
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1 (12 fluid ounce) can evaporated milk
Directions
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Heat water in a 6-quart pot over high heat; add potatoes, turkey ham, onion, beans, carrots, celery, frozen corn, cream-style corn, dill, salt, and black pepper. Bring water to a boil, lower heat to medium-low, and simmer, stirring occasionally, until potatoes are tender and soup is reduced, 1 to 1 1/2 hours.
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Remove pot from heat and stir in milk until incorporated and soup is creamy.
Cook's Note:
I prefer to use reduced-sodium turkey ham.
Nutrition Facts (per serving)
219 | Calories |
5g | Fat |
30g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 219 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 3g | 13% |
Cholesterol 42mg | 14% |
Sodium 945mg | 41% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 4g | 14% |
Total Sugars 8g | |
Protein 14g | 28% |
Vitamin C 22mg | 24% |
Calcium 143mg | 11% |
Iron 2mg | 12% |
Potassium 680mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.