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Ham and Egg Drop Soup


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 T olive oil
1/2 cup chopped onion, about 1 small
1/2 cup chopped sweet green pepper
3 cans (14 to 14.5 oz. each) fat-free, reduced-sodium chicken broth
1 package (8 oz.) fully cooked ham slice, cut into small cubes, OR
1 1/2 cups cubed lean cooked ham
4 eggs, beaten
1 teaspoon sesame oil


In large saucepan over medium-high heat, heat oil until just hot enough to sizzle a drop of water. Add onion and pepper. Cook, stirring frequently, until crisptender, about 4 minutes. Stir in chicken broth and ham. Heat to boiling. While constantly stirring soup, slowly pour in eggs. Immediately remove from heat. Stir in sesame oil. Pour or ladle about 2 cups soup into each bowl.


Nutritional information per serving of 1/4 recipe: 246 calories, 23g protein, 4g carbohydrate, 15g total fat, 246mg cholesterol, 1,647mg sodium.


Pairs Well With


Notes

An interesting twist to traditional egg drop soup.

Nutritional information per serving of 1/4 recipe: 246 calories, 23g protein, 4g carbohydrate, 15g total fat, 246mg cholesterol, 1,647mg sodium.

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