Prep 30 mins
Cook 40 mins
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.
- 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
- 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.
- 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.