Dehydrator Root Soup With Ham

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.

• Ready In: 1 hr 10 mins
• Serves: 6

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.