Roasted Ham & Corn Soup


1 tablespoon vegetable oil
1 large onion, chopped
1 stalk of celery, sliced
2 cloves garlic, minced
3/4 pound (about 2 cups) thick cut diced lean roasted deli ham
8 ozs of sliced mushrooms
1 medium carrot peeled and diced
6 cups low sodium chicken broth
2 cups of frozen or canned corn drained
Salt and black pepper to taste

In a large sauce pan or soup pot, heat oil. Add onion and cook until translucent.  Add mushrooms, celery, carrots,
garlic and ham. Cook 3 - 4 minutes.

Add broth bringing it to a boil. Cover pan, reduce heat and simmer for 15 - 20 minutes.  

About 10 minutes before serving, add corn. Bring to a boil and cook for 5 minutes or until corn is tender. Add salt
and pepper to taste.

Serves 4 - 6