Ingredients:
2 minced garlic cloves
1/4 cup of diced green onion
6 oz of cooked leftover bone in ham (Phase 4 may use bacon)
2 cans of whole baby clams, including juice
4 cups of chicken stock
2 cups of peeled and diced turnips
2 cups of diced celery
Leaves from celery tops
Generous amount of fresh ground pepper and sea salt
In a large soup pot add 2 minced garlic cloves, 1/4 cup of diced green onion, and 6 oz of cooked leftover bone in ham. Cook over low heat until garlic browns. Phase 4 may use bacon. Now add 2 cans of whole baby clams (including juice), 4 cups of chicken stock, 2 cups of peeled and diced turnips, 2 cups of diced celery, leaves from celery tops, and generous amount of fresh ground pepper and sea salt. Simmer on low for a minimum of 2 hours, but you can simmer all day. You can divide this into 4 servings. For a creamy version you can add either plain chicken soup packet or potato purée packet or a mix of both - for the entire recipe I used 4 packs.
26 oz of protein (ham and clams), 4.25 cups vegetables
Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at: http://www.fb.com/groups/deasrecipes