10.5 oz. cream of celery soup (I used cream of onion)
10 oz. frozen peas
Place the carrots, onions, potatoes and ham in a 5-
7 quart crockpot/slow cooker. Combine cream of
soups with 2 cups chicken broth and pour over the
veggies and ham, ensuring the potatoes are covered
in the soup and broth mixture.
Cover and cook on low for 5-6 hours, or on high for
3-4 hours until the vegetables are tender. Add peas
at the last hour of slow cooking, and salt and
pepper to taste if needed. Once the peas are soft,
allow the stew to cool slightly
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