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    You are in: Home / Southern / Hamster Soup Recipe
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    Hamster Soup

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 40 mins

    10 mins

    6 hrs 30 mins

    MizEmerilLagasse's Note:

    This is a soup that I came up with after I found out that my Christmas ham was too big and I had just to many leftovers. It turned out great, and there were finally no more leftovers. Thank you for trying it. ENJOY!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 leftover ham bone, recommended (optional)
    • 3 (14 ounce) cans chicken broth
    • 1 (14 ounce) can water (use empty broth can)
    • 1 small onion, halved quartered
    • 1 1/2 cups baby carrots
    • 1 teaspoon curry
    • 1 tablespoon honey
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon paprika
    • 1 1/2 cups diced ham, honey glazed if possible
    • 1 (28 ounce) can new potatoes, chopped
    • 1 (10 3/4 ounce) can cream of mushroom soup

    Directions:

    1. 1
      In your crock pot combined together the ham bone, onion, carrots, curry, honey, salt, pepper, and paprika.
    2. 2
      Turn to high and let cook for 6 hours.
    3. 3
      Remove the ham bone and discard.
    4. 4
      Add diced ham, new potatoes, and cream of mushroom, stir to combine.
    5. 5
      Let cook for at least 30 more minutes.
    6. 6
      Serve over rice, egg noodles, or just by itself with a nice country salad and a big knot of bread.
    7. 7
      **You can add 2 cans of cream of mushroom if you like it more like chowder than soup.

    Browse Our Top Ham Recipes

    Ratings & Reviews:

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    Nutritional Facts for Hamster Soup

    Serving Size: 1 (819 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 388.9
     
    Calories from Fat 87
    22%
    Total Fat 9.6 g
    14%
    Saturated Fat 2.6 g
    13%
    Cholesterol 27.3 mg
    9%
    Sodium 2655.1 mg
    110%
    Total Carbohydrate 51.5 g
    17%
    Dietary Fiber 6.4 g
    25%
    Sugars 10.9 g
    43%
    Protein 24.0 g
    48%

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