This recipe is so versatile. It uses fresh garden vegetables along with ham. You could use about any vegetables you have in your garden or even frozen vegetables in this soup. It is healthy except for the butter and you can leave it out if you want. A great way to use up vegetables out of your garden and a wonderful soup for lunch or anytime. You could cut the recipe in half and it freezes well.

3 1/2 cups chicken broth
2 cups water
4 tablespoons butter, (optional)
4 potatoes, peeled and cut up
1 cup chopped green onion or regular onion
3 or 4 carrots, scraped and chopped
2 cups chopped, cooked ham
1/2 cup dried black-eyed peas, optional
2 cups chopped fresh spinach
1/2 cup fresh chopped okra
1/2 cup fresh corn
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh basil (could use dried)
1 tablespoon chopped fresh parsley (could use dried)


Combine all ingredients in a large pot. Bring to a boil and turn down to simmer. Cook about 45 minutes or until potatoes and black-eyed peas are done. Makes 8 cups or servings.  Enjoy!

Be sure and PIN our Ham and Garden Vegetable Soup for later: The Southern Lady Cooks Ham and Garden Vegetable Soup

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    1. Thomas we are not nutritionist, we are just southern cooks, so we don’t feel comfortable putting nutritional information on our recipes.

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