Fall Harvest Soup

One of the things that I enjoy most in the fall, is a nice hot bowl of soup. This soup is full of so many flavors that blend so well together. There's enough in here to please even the pickiest eaters in our family. My nine-year old tried to eat only the pasta and avoid the veggies. :)

Prior to chopping up the sweet potatoes, I cooked one large sweet potato in a medium pot for 20 minutes to soften it up and to make it easy to cut. When the potato is done cooking cool it off by immediately transferring it from the pot to a bowl of cold or ice water. Once it's cool, peeling and cutting it can be done with ease. 

Ingredients

• 3 Tbsp of all purpose flour
• 3 Tbsp of olive oil
• 4 cups of water
• 3 cups of cubed center cut ham steak
• 4 cups of uncooked harvest pasta
• 4 chicken bouillon cubes
• 1/4 tsp black pepper
• 1/4 tsp parsley flakes
• 1/4 tsp cilantro
• 2 1/2 cups of kale (fresh or frozen) 
• 2 cups of sweet corn (fresh or frozen)
• 1/2 cup of chopped yellow bell pepper
• 1/4 cup of chopped green onion
• 1 cup of chopped sweet potato (1 large sweet potato)

Directions
Cook the bow tie pasta according to the package directions being careful not to overcook it. Set aside.

Heat a large pot on medium-high and add the olive oil. Let the oil get hot and then add the all-purpose flour. Stir to combine and let the sauce thicken. 

Add the 4 cups of water and heat the water until it begins to boil. Add the uncooked chopped ham steak. Add the bouillon cubes, black pepper, parsley flakes, and cilantro. Cook for 20 minutes. 

Add the kale, sweet corn, yellow bell peppers, and onions to the pot and cook for 10 more minutes. Add the chopped sweet potatoes and cook for 10 minutes and remove from the heat.

Serve the soup by adding the cooked noodles to each bowl and topping the noodles with the prepared soup. This will keep the noodles from becoming soggy or overcooked.

Enjoy!

©Rolisweets