Ingredients
1 T vegetable oil
1 lb Virginia ham, cut into 1/2 in. pieces
2 large onions,chopped
1 C chopped carrots
1 (28 oz.) can whole tomatoes with juice, roughly chopped
4 cans Campbells chicken broth
1 can Campbells beef broth
2 T. worchestershire sauce
8 medium red potatoes, cut into 1/2 inch cubes
1 1/2 T chopped fresh thyme leaves
1 1/2 T chopped fresh flat-leaf parsley
Salt, pepper to taste
Hot pepper sauce, such as Tabasco (optional)
Preparation
Heat oil in a large stockpot over medium-low heat. Add onion and garlic; cook until soft. Add carrots,tomatoes and juice, chicken and beef stocks, Worch. sauce, potatoes, thyme and parsley. Bring to a boil, reduce heat and simmer, stirring occasionally until potatoes and carrots are near tender. Add ham, salt and pepper. Serve with hot sauce if desired.
