Ingredients
- 2 ½ quarts water
- 4 cups peeled and diced potatoes
- 2 ½ cups diced turkey ham
- 1 large onion, diced
- 1 (10 ounce) can butter beans, rinsed and drained
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1 cup frozen corn kernels
- 1 (8 ounce) can cream-style corn
- 1 teaspoon dill
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (12 fluid ounce) can evaporated milk
Why This Dish Is So Satisfying
This soup is a comforting and nutritious choice that supports heart health. It combines lean protein with fiber-rich potatoes and vegetables, making it both satisfying and good for you. The flavors are warm and inviting without relying on heavy creams or excessive salt.
Smart Cooking Tips
- Use low-sodium broth to keep the soup heart-friendly.
- Cut potatoes into uniform pieces to ensure even cooking.
- Add fresh herbs like thyme or parsley at the end for a bright, fresh flavor.
- Cut potatoes into uniform pieces to ensure even cooking.
- Add fresh herbs like thyme or parsley at the end for a bright, fresh flavor.
Directions
Lightly heat the water in a large pot over high heat. Once it’s hot, add the potatoes, turkey ham, onion, beans, carrots, celery, frozen corn, cream-style corn, dill, salt, and black pepper. Let everything come to a boil, then reduce the heat to medium-low. Let the soup simmer gently, stirring every now and then, until the potatoes are soft and the flavors have melded together—this should take about an hour to an hour and a half. When the potatoes are tender and the soup has thickened a bit, take the pot off the heat. Stir in the milk until it’s all mixed in and the soup turns nice and creamy. Serve warm and enjoy!
Best Pairings For This Dish
Serve this soup with a side of whole-grain bread or a light green salad to create a balanced meal. A sprinkle of freshly ground black pepper or a dash of lemon juice can enhance the taste without adding extra fat or salt.
Storing This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well—just thaw overnight in the fridge and reheat gently on the stove to maintain its texture and flavor.
