/ Other Soups
chicken broth, low salt
1In a dutch oven, combine onion, celery, carrots, broth, ham and seasonings then cover and cook over med-high heat for 20 minutes or until carrots are almost tender, then stir in the peas.
2Mix 1/2 cup water and then corn starch and add to the stew.
3Stir constantly until stew thickens... and if desired garnish with celery