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Fresh thyme hours7/1/2023 ![]() ![]() Add oil, celery and onion, saute 3 minutes, add garlic and saute 1 minute longer. Remove ham and shred or dice into pieces then return to soup.Add all ingredients (except parsley) to a 4 – 6 quart slow cooker and cook on low heat about 7 – 8 hours.Reduce water to 2 cups (not as much liquid will evaporate from the slow cooker as it will a pot).Thaw overnight in the refrigerator then reheat the following day.Don’t forget the soup will expand as it freezes so leave about a 3/4-inch gap from the soup to the container lid.To do so let soup cool then store in airtight containers for about 3 months in the freezer. ![]() Leftovers should keep well for about 3 days in the refrigerator, the soup will thicken as it rest (and even more so when cold, once reheated it does thin back out a bit). The following day, if needed, it can be thinned with more water.
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