1
cup frozen cubed southern-style hash brown potatoes, thawed
1
teaspoon dried marjoram leaves
1
teaspoon onion powder
1
teaspoon salt
1/4
teaspoon red pepper sauce
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Steps
1
Mix all ingredients in 3 1/2- to 4-quart slow cooker.
2
Cover and cook on Low heat setting 6 to 8 hours.
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Use sliced carrots purchased from the produce department or salad bar instead of slicing your own. The ham and celery can be cut ahead of time, packaged separately and refrigerated until you're ready to assemble the soup.
Crisp breadsticks or crackers complete this hearty soup. For a sweet ending, serve fresh fruit and a plate of holiday cookies.
For extra color and flavor, sprinkle each serving with crumbled crisply cooked bacon or chopped fresh parsley.
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Nutrition Facts
Serving Size:1 Serving
Calories
310
Calories from Fat
55
Total Fat
6g
Saturated Fat
2g
Cholesterol
15mg
Sodium
1260mg
Total Carbohydrate
58g
Dietary Fiber
18g
Protein
24g
% Daily Value*:
Iron
18%
18%
Exchanges:
4 Starch; 1 Very Lean Meat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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