Sweet & Sour Ham Soup


Left over roasted ham ( about a 1/2 lb or more )
1/4 tsp salt
1 tsp cornstarch
3 tbl water
1 tsp soy sauce
3 cans (10 1/2 oz ea) chicken broth or stock
1 green onion sliced with tops
1 med carrot peeled and sliced
1 large can of Chinese mixed vegetables (bean sprouts, mushrooms, water chestnuts, etc)
1 tbl rice wine vinegar or white wine vinegar (not distilled vinegar)
1 tsp sugar

Cut ham into 1 x 1/4 inch strips. If you do not have any leftover ham, you can use a fresh ham steak of equal

Mix cornstarch with 3 tbl of cold water and soy sauce and mix well. Combine with hot broth and bring to a boil; stir
often until everything is blended together.

Add vinegar and sugar and stir until sugar is dissolved. Then add the ham, vegetables with it's liquid. Bring to a
boil and then simmer for 15 minutes until vegetables are tender.

Makes 4 to 6 servings.

Inn Tip*
If you do not have any left over ham, you can use a ham steak of equal weight, just cook it a little longer once it is
put in the soup.